Dairy-free dinner recipe for 2 people, takes only 30 mins; recipe has pumpkin, vegetable oil, five spice powder, broccoli, bok choi, soy sauce, rice wine vinegar, honey, lime and coriander.
Chilli pepper pumpkin with Asian veg
Course: Dairy-free dinner
Servings
2
servings
Prep time
10 mins
Ingredients
- Coriander: few coriander leaves
- Vegetable Oil: 2 tsp sunflower or vegetable oil
- Lime: 1 lime, 1/2 juice, 1/2 cut into wedges
- Soy Sauce: 2 tbsp low-sodium soy sauce
- Broccoli: 175g thin-stemmed broccoli
- Honey: 1 tbsp honey
- Rice Wine Vinegar: 2 tbsp rice wine vinegar
- Pumpkin: 1 small pumpkin or 1/2 butternut squash, cut into chunks (seeds removed), no need to peel
- Bok Choi: 175g bok choi, quartered
- Five Spice Powder: 1 tsp each mild chilli powder and five spice powder
Directions
- 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.
- 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.
