Photo: Tyrrell Fitness And Nutrition
Chilli pepper pumpkin with Asian veg
10 ingredients
10 min + 30 min
Serves 2
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This five-spice roasted squash dish is healthy and simple - the perfect midweek supper
Estimated Nutrition (whole recipe, rough)
657
Calories
15g
Protein
29g
Fat
85g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sunflower | 1 oz (28g) hulled | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 small pumpkin or 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 choi , quartered
- 2 tbsp low-sodium soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp honey
- 1 lime , ½ juice, ½ cut into wedges
- few coriander leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes