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

Easy

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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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
    Harissa

    Harissa

    ha-riss-ah

    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
    Onion

    Onion

    un-yun

    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
    Ginger

    Ginger

    jin-jer

    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
    Kale

    Kale

    kay-el

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

  • 100g brown basmati rice
  • 225ml vegetable stock

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.

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Comments, questions and tips

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shoemaker69
17th Mar, 2013
5.05
Excellent & easy dish. Swapped out quinoa for rice for extra protein. My husband loved it! Will definitely make again.
vfinney
12th Mar, 2013
5.05
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
8th Mar, 2013
5.05
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
2nd Mar, 2013
I love kale and this is a super recipe

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