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


  • 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


  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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