Honey-Soy Pumpkin & Plant-Based Kimchi Bowl
with Garlic Rice & Ginger Greens
- Sesame
- Eggs
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
If you can't go past the honey soy combo, wait till you try it on roasted pumpkin! Sounds unusual, we know, but it works a treat - especially when sprinkled with fragrant sesame seeds and teamed with zingy Asian greens and baby broccoli. Serve with a moreish mayo to bring it all together.
Ingredients
1 packet
Asian Greens
1
Baby Broccoli
1 packet
Coriander
2
Garlic
1 packet
Ginger Paste
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
1 sachet
Mixed Sesame Seeds
(Contains: Sesame May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut)
1 packet
plant-based kimchi
1
Pumpkin
1 packet
Sesame Dressing
(Contains: Sesame, Eggs, Gluten, Soy, Wheat May be present: Milk)
1 packet
Sesame Oil Blend
(Contains: Sesame)
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut pumpkin into 1cm-thick wedges. • Place pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast for 15 minutes (it will finish roasting in step 4!). TIP: Peel the pumpkin, if preferred!
• Meanwhile, finely chop garlic. • In a medium saucepan, heat the butter over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt, then bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, roughly chop Asian greens. • Trim baby broccoli.
• In a small bowl, combine the soy sauce and the honey. • Drizzle the roasted pumpkin with honey-soy mixture, then sprinkle with mixed sesame seeds. • Roast pumpkin until golden and tender, a further 5-10 minutes.
• While the pumpkin is finishing, heat a large frying pan over medium-high heat with sesame oil blend. • Cook baby broccoli until just tender, 5-6 minutes. • Add Asian greens, ginger paste and remaining garlic and cook, stirring, until greens are slightly wilted, 1-2 minutes. • Season, then remove from heat.
• Divide garlic rice between bowls. Top with ginger greens and sweet soy pumpkin, spooning over any sauce from the oven tray. Drizzle with sesame dressing. Top with plant-based kimchi. • Tear over coriander leaves to serve. Enjoy!
