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
Ingreadient :
- 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
Direction :
- 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
