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: Gluten, Wheat, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanuts, Soy)
1 packet
sesame dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some found the dish tasty, while others felt it was too salty. Consider using less seasoning to adjust to your taste.
- Ease of prep: The meal was super easy to make, with the pumpkin melting in your mouth.
- Suggestions: Try adding plant-based chicken to make the meal more substantial and filling.
- Portions: The recipe provides a generous amount of food, making for a satisfying meal.
