Roasted harissa vegetables with kale & ginger pilaf
Oven bake butternut squash, peppers and onions in North African spice then serve with superhealthy greens and basmati rice
-
Prep:15 mins
Cook:30 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 371
-
fat 5g
-
saturates 1g
-
carbs 68g
-
sugars 19g
-
fibre 7g
-
protein 10g
-
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
- 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 basmati rice
- 225ml vegetable stock
Method
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.
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.
