Honey-Soy Pumpkin & Garlic Rice Bowl
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Honey-Soy Pumpkin & Garlic Rice Bowl

Honey-Soy Pumpkin & Garlic Rice Bowl

with Green Veggies & Japanese Mayo

If you can't go past the honey-soy combo, wait till you try it on roasted pumpkin! Sounds unusual, we know, but teamed with crisp veggies and a moreish Japanese mayo, you're in for a real treat.

This recipe is under 650kcal per serving.

Tags:
Veggie
Not Suitable for Coeliacs
Naturally Gluten-Free
Under 650kcal
Allergens:
Egg
Sesame
Soy
Gluten

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
DifficultyEasy

Ingredients

Serving amount

1

butternut pumpkin

3 clove

garlic

1 packet

jasmine rice

1 bunch

asparagus

2 sprig

spring onion

1 bag

coriander

1 packet

mayonnaise

(Contains Egg;)

1 packet

ginger paste

1 sachet

mixed sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 bag

Asian greens

1 packet

Japanese dressing

(Contains Sesame, Soy;)

Not included in your delivery

olive oil

20 g

butter

1 tbs

honey

1.25 cup

water (for the rice)

¼ tsp

salt (for the rice)

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains Soy, Gluten;)

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Nutritional Values

per serving
Energy (kJ)2699 kJ
Fat29.7 g
of which saturates7.3 g
Carbohydrate95.4 g
of which sugars17.3 g
Protein15 g
Sodium1021 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Medium Pan
Lid
Large Pan

Instructions

1
1

Preheat the oven to 220°C/200°C fan-forced. Slice the butternut pumpkin into thick slices. Place in a single layer on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 15 minutes.

TIP: Peel the pumpkin if you don't like the skin.

2
2

While the pumpkin is roasting, finely chop the garlic. In a medium saucepan over a medium heat, melt the butter with a dash of olive oil. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, the water (for the rice) and a pinch of 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. 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
3

While the rice is cooking, 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
4

In a second small bowl, combine the soy sauce and the honey. Pour the honey-soy sauce over the pumpkin and sprinkle with the mixed sesame seeds. Return to the oven until golden and tender, 5-10 minutes.

5
5

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

6
6

Divide the garlic rice between bowls. Top with the honey-soy pumpkin, green veggies and any sauce from the oven tray. Sprinkle with the coriander and the remaining spring onion. Drizzle with the Japanese mayo to serve.