HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Soy Pumpkin & Garlic Rice Bowl
Honey-Soy Pumpkin & Garlic Rice Bowl

Honey-Soy Pumpkin & Garlic Rice Bowl

with Ginger Greens & Japanese Mayo

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If you're a long time lover of the honey and soy combo, wait till you try it on roasted pumpkin! Sounds unusual, we know, but teamed with aromatic ginger veggies and a delectable Japanese mayo, you're in for a real treat.

Unfortunately, this week's broccolini was in short supply, so we've replaced it with broccoli. Don't worry, the recipe will be just as delicious!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

peeled pumpkin pieces

3 clove


1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 knob


1 head


1 packet

Asian greens

2 bunch

spring onion

1 packet

Japanese dressing

(ContainsSesame, Soy)

1 packet



1 sachet

mixed sesame seeds


1 bunch


Not included in your delivery

Olive Oil

20 g



1.25 cup


¼ tsp


1 tbs

soy sauce

(ContainsSoy, Gluten)

1 tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3133 kJ
Fat30 g
of which saturates7.9 g
Carbohydrate91.9 g
of which sugars23.4 g
Protein20.6 g
Sodium1023 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Slice the peeled pumpkin into 2cm wedges. Place on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly. Roast until golden and just tender, 25-30 minutes. TIP: Cut the pumpkin to size so it cooks in time.


While the pumpkin is roasting, finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the jasmine rice, water and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, finely grate the ginger. Cut the broccoli into florets and roughly chop the stalk. Roughly chop the Asian greens. Thinly slice the spring onion. In a small bowl, combine the Japanese dressing and mayonnaise. Set aside.


When the pumpkin has 10 minutes cook time remaining, combine the soy sauce and honey in a second small bowl. Remove the tray from the oven, then pour the honey-soy sauce mixture over the pumpkin. Sprinkle with the mixed sesame seeds, then roast until the pumpkin is tender and the sesame seeds are toasted.


While the glazed pumpkin is roasting, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the broccoli, tossing, until just tender, 3-4 minutes. Add the Asian greens, ginger, 1/2 the spring onion and the remaining garlic and cook until wilted slightly, 1-2 minutes. Season with salt and pepper. Remove from the heat. TIP: Add a dash of water to the veggies to help speed up the cooking process!


Roughly chop the coriander. Divide garlic rice between bowls. Top with the honey-soy pumpkin, sesame seeds and ginger greens. Pour over any excess glaze from the oven tray. Garnish with the coriander and remaining spring onion. Drizzle with the Japanese mayo.