Sweet Soy Pumpkin & Garlicky Greens
with Seasoned Rice, Mushroom Sauce & Spring Onion- Gluten
- Sesame
- Soy
- Wheat
- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Peanuts
Sweet soy seasoning, everything garnish, plant-based Asian mushroom sauce and sesame dressing are the flavour providers that we can thank tonight for making roast pumpkin, veggies and rice, taste so delicious. *This recipe is under 650kcal per serving.*
Ingredients
1
pumpkin
1 sachet
sweet soy seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
2 packet
garlic paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 packet
green beans
1 head
broccoli
1
spring onion
1 packet
Plant-Based Asian Mushroom Sauce
(Contains: Soy;)
1 sachet
everything garnish
(Contains: Sesame; May be present: Wheat, Gluten, Soy, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanuts.)
1 packet
sesame dressing
(Contains: Gluten, Sesame, Soy, Wheat, Eggs; May be present: Milk.)
Not included in your delivery
olive oil
1.25 cup
water
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. Sprinkle with sweet soy seasoning, season with pepper, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
• Meanwhile, in a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook half the garlic paste until fragrant, 1-2 minutes. Add the water and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While rice is cooking, trim and halve green beans. • Chop broccoli (including stalk!) into small florets. • Thinly slice spring onion.
• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook broccoli and green beans, tossing, until tender, 6-7 minutes. • Add the remaining garlic paste and cook until fragrant, 1 minute. Season to taste.
TIP: Add a splash of water to help speed up the cooking process!
• While veggies are cooking, place plant-based Asian mushroom sauce and a splash of water in a small heatproof bowl. • Microwave in 30 second bursts until fragrant and heated through.
• Stir everything garnish through rice. • Divide seasoned rice and garlicky greens between bowls. • Top with sweet soy pumpkin. Spoon over mushroom sauce. • Drizzle sesame dressing over greens. Top with spring onion to serve. Enjoy!
