ROASTED HARISSA VEGETABLES WITH KALE & GINGER PILAF

Roasted harissa vegetables with kale & ginger pilaf image

Oven bake butternut squash, peppers and onions in North African spice then serve with superhealthy greens and basmati rice

Provided by Jennifer Joyce

Time 45m

Number Of Ingredients 13

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 brown basmati rice
225ml vegetable stock

Steps:

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.

Nutrition Facts : Calories 371 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium