Roasted harissa vegetables with kale & ginger pilaf

Roasted harissa vegetables with kale & ginger pilaf

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(11 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 2

Oven bake butternut squash, peppers and onions in North African spice then serve with superhealthy greens and basmati rice

Nutrition and extra info

Additional info

  • Healthy
  • Vegetarian
Nutrition info

Nutrition per 100g

kcalories
371
protein
10g
carbs
68g
fat
5g
saturates
1g
fibre
7g
sugar
19g
salt
0.5g

Ingredients

  • ½ small butternut squash (about 350g, peeled and cut into 3cm chunks)
  • 1 red onion, quartered
  • 1 red pepper, cut into 3cm chunks
  • 1 tbsp harissa, or to taste
  • low-fat Greek yogurt, to serve

For the pilaf

  • ½ tbsp olive oil
  • ½ onion, thinly sliced
  • 1 garlic clove, chopped
  • 2cm piece ginger, peeled and finely chopped
  • ½ red chilli, deseeded and sliced
  • 100g kale, or other greens, chopped
  • 100g brown basmati rice
  • 225ml vegetable stock

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Method

  1. Heat oven to 200C/180C fan/gas 6. Put the squash, onion and pepper on a large baking tray or 2 smaller ones. Toss them with the harissa and season. Roast for 30 mins or until golden and tender.
  2. Meanwhile, make the pilaf. Heat the olive oil in a saucepan over a medium heat and add the onion, garlic, ginger and chilli. Season and cook for 5 mins or until the onion is translucent. Add the kale, rice and stock. Bring to the boil, reduce the heat to low, cover with a lid and cook for 10-12 mins or until tender. Serve with the roasted vegetables and some yogurt.

Recipe from Good Food magazine, March 2013

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Comments

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thecherub's picture
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This was a surprisingly good recipe. Easy to make only a some prep at the beginning and then that's it, it does the rest itself. The only change I made was to add more water to the rice. Will be making this again and again.

joolzabelle's picture
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A lovely, tasty and deceptively easy recipe. Will definitely make again.

felicityhm's picture
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This recipe is delicious. I do need to add a bit more stock to the rich though. I was worried it would be really dry but is perfect with suggested addition of yogurt.

idamonster's picture
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Doubled all the ingredients except the rice and added chickpeas (150g dry), which easily made 4 filling portions. I substituted quinoa for rice and used 150g (dry). I also diluted the harissa using tomato puree and a little oil as I don't really handle hot chillis very well and this was just the right amount of kick for me. I kept the skin on the butternut squash as it softens when it roasts and adds a really nice bit of texture, plus you get all the nutrition and waste nothing! :)

A great recipe that's really easy to prepare and I'm hoping it's lovely again today for lunch.

littlemissmaccas's picture
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So good, easy to cook and lovely flavours. Didn't change a thing. Will be repeating this recipe.

eleanormayo's picture
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This is fantastic recipe, we loved it. I used brown basmati rice which upped the cooking time, but added to the healthyness of the dish!

moriere's picture
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So good and healthy to boot ! Used a bit of olive oil to "dilute" the harrisa so it was easier to coat the veg. Sadly didn,t have any Kale, but good in any case. To be repeated !!

shoemaker69's picture
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Excellent & easy dish. Swapped out quinoa for rice for extra protein. My husband loved it! Will definitely make again.

vfinney's picture
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This was absolutely lovely. It looked just like the picture too which is good because the picture here looks fabulous. So good for you. Only critique is that the above is not right for the rice if I'm honest... Not enough stock by a country mile... Will definitely be making again and will be recomending

klee34's picture
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This recipe is super easy and tastes really good. I was surprised by how those small additional extras made such a difference to taste of the rice. Have had this three times with no problems at all (Minus the kale for my preference though).

keukenmeisje's picture

I love kale and this is a super recipe

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