Roasted Harissa Vegetables With Kale & Ginger Pilaf
This recipe combines the warmth of roasted butternut squash and flavorful spices in a deliciously satisfying meal. Tender squash, red onion, and pepper are roasted with fragrant harissa until golden and caramelized. The accompanying pilaf is a nutritious blend of aromatic onions, garlic, and ginger cooked with nutrient-packed greens and basmati rice, creating a hearty and wholesome dish. Serve this comforting meal with a dollop of creamy Greek yogurt for a delightful finish.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 371 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 68 grams carbohydrates
- Sugar Content: 19 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.5 milligram of sodium
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