Honey-Soy Pumpkin & Ginger Greens Bowl
with Garlic Rice & Sesame Dressing
- Eggs
- Gluten
- Sesame
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
If you can't go past the honey soy combo, wait till you try it on roasted pumpkin! It works a treat - especially when sprinkled with fragrant sesame seeds and teamed with zingy Asian greens and baby broccoli. Serve with our nutty sesame dressing to bring it all together. This recipe is under 650kcal per serving. Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
2 packet
Asian Greens
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
1 packet
Coriander
2
Garlic
1
Pumpkin
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk)
1 sachet
Mixed Sesame Seeds
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat)
1 packet
Sesame Oil Blend
(Contains: Sesame)
1 packet
Ginger Paste
1
Baby Broccoli
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 cup
water
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy)
½ tbs
honey
Utensils
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 half 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 rice is cooking, roughly chop Asian greens.
• Trim baby broccoli.
• In a small bowl, combine the soy sauce and honey.
• Drizzle roasted pumpkin with the 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 to taste, then remove from heat.
• Divide garlic rice between bowls.
• Top with ginger greens and honey-soy pumpkin,
spooning over any sauce from the oven tray.
• Drizzle over sesame dressing.
• Tear over coriander leaves to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The honey-soy pumpkin offered a unique and delicious taste, with the dish receiving praise for its overall flavour profile.
- Ease of prep: While some found it time-consuming to prepare, others noted it was easy to make.
- Suggestions: Consider adding a protein source to make the meal more substantial.
