Roasted Harissa Vegetables With Kale Ginger Pilaf Recipes

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

ROASTED VEGETABLES WITH KALE

Roasted Vegetables With Kale image

Make and share this Roasted Vegetables With Kale recipe from Food.com.

Provided by Roosie

Categories Greens

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 large onions, cut into thick wedges
4 large potatoes, cut into 1 inch cubes
4 carrots, cut into 1 inch slices
1 small butternut squash, peeled,seeded and cut into 1 inch cubes
4 cups mixed vegetables, cubed (celeriac, parsnips, rutabagas, turnips, Jerusalem artichokes, salsify, etc.)
4 cloves garlic, mashed into a paste with
1/2 teaspoon salt
1/4 cup olive oil
fresh ground pepper, to taste
8 cups kale, washed and roughly chopped

Steps:

Preheat oven to 400ºF.
In a large roasting pan, combine onions, potatoes, carrots, squash and mixed vegetables.
In a small bowl, mix garlic paste with olive oil and pepper.
Toss vegetables in the olive oil mixture, coating thoroughly.
Cook for about 45 minutes, mixing occasionally, until vegetables are tender.
In a large pot, cook kale over medium heat with just enough water to prevent it from burning.
Cook for about 10 minutes, stirring frequently.
The kale should be wilted, and water evaporated.
Mix the roasted vegetables with the kale and serve hot.

Nutrition Facts : Calories 475.6, Fat 10.4, SaturatedFat 1.5, Sodium 445, Carbohydrate 89.3, Fiber 15.4, Sugar 11.9, Protein 13.2

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