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Honey-Soy Pumpkin & Garlic Rice Bowl

Honey-Soy Pumpkin & Garlic Rice Bowl

with Green Veggies & Japanese Mayo

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If you're a long time lover of the honey and soy combo, wait till you try it on roasted pumpkin! Sounds unusual, we know, but teamed with crisp veggies and a delectable Japanese mayo, you're in for a real treat.

Tags:Veggie
Allergens:MilkSesameSoyEggGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

butternut pumpkin

2 clove

garlic

1 packet

jasmine rice

1 knob

ginger

1 bunch

Asian greens

1 bunch

asparagus

1 bunch

coriander

2 bunch

spring onions

1 tub

Japanese dressing

(ContainsSesame, Soy)

1 packet

mayonnaise

(ContainsEgg)

1 sachet

mixed sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.25 cup

water (for the rice)

¼ tsp

salt (for the rice)

1 tbs

soy sauce

(ContainsSoy, Gluten)

1 tbs

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3312 kJ
Fat35.5 g
of which saturates8.4 g
Carbohydrate93.3 g
of which sugars28.3 g
Dietary Fibre0 g
Protein18.1 g
Cholesterol0 mg
Sodium1060 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Slice the butternut pumpkin into 2cm slices. Place on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in a single layer. Roast for 15 minutes.

TIP: Peel the pumpkin if you prefer!

2

While the pumpkin is roasting, finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

3

While the rice is cooking, finely grate the ginger (unpeeled). Roughly chop the Asian greens. Trim the woody ends (about 3cm) off the asparagus. Thinly slice the spring onion. Roughly chop the coriander. In a small bowl, combine the Japanese dressing and mayonnaise.

4

Combine the soy sauce and honey in a small bowl. Pour the honey-soy sauce over the pumpkin and sprinkle over mixed sesame seeds. Roast until golden and tender, 5-10 mintues.

5

While the pumpkin is finishing, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the asparagus and a splash of water. Cook until just tender and bright green, 2-3 minutes. Add the Asian greens, ginger, 1/2 the spring onion and remaining garlic and cook until wilted slightly, 1-2 minutes. Season with salt and pepper. Remove from heat.

6

Divide garlic rice between bowls. Top with the honey-soy pumpkin and green veggies. Pour over sauces from the oven tray. Garnish with the remaining spring onions and coriander and drizzle over the Japanese mayo.