One-pan spicy rice
This simple vegetarian rice dish is a useful weeknight backup – it needs practically no preparation and uses storecupboard ingredients to make a nourishing, filling meal
Chilli pepper pumpkin with veg
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 small pumpkinor ½ butternut squash, cut into chunks (seeds removed), no need to peel
- 2 tsp sunflower or vegetable oil
- 1 tsp each mild chilli powder and five spice powder
- 175g thin-stemmed broccoli
- 175g bok choiquartered
- 2 tbsp low-sodium soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp honey
- 1 lime½ juice, ½ cut into wedges
- few corianderleaves
Nutrition: per serving
- kcal248low
- fat5glow
- saturates1g
- carbs42g
- sugars30g
- fibre7g
- protein9g
- salt1.9g
Method
step 1
Heat oven to 220C/200C fan/gas 7. Toss the pumpkin in the oil, then sprinkle on the chilli powder, five-spice, 1 tsp black pepper and a pinch of salt, and mix well. Tip into a roasting tray in a single layer and cook for 25-30 mins until tender and starting to caramelise around the edges.
step 2
About 5 mins before the pumpkin is cooked, heat a wok or large frying pan and add the broccoli plus 1-2 tbsp water. Cook for 2-3 mins, then add the bok choi, soy, vinegar and honey, and cook for a further 2-3 mins until the veg is tender. Add the lime juice, then divide between 2 plates with the pumpkin, coriander leaves and lime wedges.
