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Roasted harissa vegetables with kale & ginger pilaf

Roasted harissa vegetables with kale & ginger pilaf

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A star rating of 4.6 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Healthy
  • Vegetarian
Nutrition: per 100g
HighlightNutrientUnit
low inkcal371
fat5g
saturates1g
carbs68g
sugars19g
fibre7g
protein10g
low insalt0.5g
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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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2013

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Overall rating

A star rating of 4.6 out of 5.21 ratings
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