Roasted harissa vegetables with kale & ginger pilaf

Roasted harissa vegetables with kale & ginger pilaf

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(20 ratings)

Prep: 15 mins Cook: 30 mins


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

  • Healthy
  • Vegetarian

Nutrition: per 100g

  • kcal371
  • fat5g
  • saturates1g
  • carbs68g
  • sugars19g
  • fibre7g
  • protein10g
  • salt0.5g
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  • 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



    This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…

  • low-fat Greek yogurt, to serve

For the pilaf

  • ½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ onion, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, chopped
  • 2cm piece ginger, peeled and finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ red chilli, deseeded and sliced
  • 100g kale, or other greens, chopped



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 100g brown basmati rice
  • 225ml vegetable stock


  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.

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Comments, questions and tips

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Hola Mono
2nd Feb, 2019
Excellent recipe, I replaced the Ginger with Cumin Seeds as my wife does not care for Ginger. It works well with the Harrissa.
1st Feb, 2016
Super easy, super healthy and super tasty! I did add a bit more stock to the rice because it was drying out, and I think next time I'd add a whole chilli instead of half. I chose this recipe because it looked healthy so was very pleasantly surprised to discover how delicious it tasted.
3rd Feb, 2015
A nice dish, but the veg does tend to shrink when cooked in this way so I add double the quantity plus 4 carrots and a courgette. Made own harissa as its a lot cheaper (and makes double) using a jar of roasted peppers,a teaspoon each of ground cumin, coriander, chilli flakes, garlic granules, then added a large squirt(technical term!) of tomato purée some salt and pepper then blended with a large glug of olive oil. The rice needed a lot more stock and much longer cooking. After the wait it was enjoyable.
thecherub's picture
19th Nov, 2014
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.
17th Jan, 2014
A lovely, tasty and deceptively easy recipe. Will definitely make again.
10th May, 2013
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.
10th Apr, 2013
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.
7th Apr, 2013
So good, easy to cook and lovely flavours. Didn't change a thing. Will be repeating this recipe.
27th Mar, 2013
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!
19th Mar, 2013
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 !!


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26th May, 2017
This was very lovely, the flavours went really well. I substituted the chilli for a bit of piri piri spice mix, which went very nicely. Also, kale doesn't need such a long cooking time- I waited till the rice was basically cooked, turned off the heat completely, stirred in the raw kale and then left it covered for a few minutes, for the rice to absorb the last of the water and for the kale to cook very gently. This way it still has a little crunch and more of the nutrients are preserved. Also. Sod low fat yogurt. Full fat. Full fat always.
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