Sweet Soy Pumpkin & Garlicky Greens
with Seasoned Rice, Mushroom Sauce & Spring Onion
Sweet soy seasoning, everything garnish, plant-based Asian mushroom sauce and sesame dressing are the flavour providers that we can thank tonight for making roast pumpkin, veggies and rice, taste so delicious.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
pumpkin
1 sachet
sweet soy seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
2 packet
garlic paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 packet
green beans
1 head
broccoli
1
spring onion
1 packet
Plant-Based Asian Mushroom Sauce
(Contains Soy;)
1 sachet
everything garnish
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
Not included in your delivery
olive oil
1.25 cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut pumpkin into 1cm thick wedges. • Place pumpkin on a lined oven tray. Sprinkle with sweet soy seasoning, season with pepper, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
• Meanwhile, in a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook half the garlic paste until fragrant, 1-2 minutes. Add the water and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While rice is cooking, trim and halve green beans. • Chop broccoli (including stalk!) into small florets. • Thinly slice spring onion.
• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook broccoli and green beans, tossing, until tender, 6-7 minutes. • Add the remaining garlic paste and cook until fragrant, 1 minute. Season to taste.
TIP: Add a splash of water to help speed up the cooking process!
• While veggies are cooking, place plant-based Asian mushroom sauce and a splash of water in a small heatproof bowl. • Microwave in 30 second bursts until fragrant and heated through.
• Stir everything garnish through rice. • Divide seasoned rice and garlicky greens between bowls. • Top with sweet soy pumpkin. Spoon over mushroom sauce. • Drizzle sesame dressing over greens. Top with spring onion to serve. Enjoy!