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 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.

Keep an eye out... Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be slightly different to what’s pictured. Don’t worry, your 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


2 bunch

spring onion

1 bag


1 packet



1 packet

garlic paste

(May be presentGluten, Milk, Sesame, Soy, Tree Nuts, Egg, Fish)

1 sachet

black sesame seeds

(ContainsSesameMay be presentGluten, Milk, Peanuts, Soy, Tree Nuts)

1 head

Asian greens

1 packet

Japanese dressing

(ContainsSoy, Sesame)

Not included in your delivery

olive oil

20 g



1 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs


1.25 cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3167 kJ
Fat30.7 g
of which saturates8.8 g
Carbohydrate92.6 g
of which sugars21.4 g
Protein21 g
Sodium1310 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
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. Place the peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until just tender, 20-25 minutes.


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, the water and a pinch of 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 small 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.


In a second small bowl, combine the soy sauce, honey and garlic paste. When the pumpkin has 8 minutes cook time remaining, remove the tray from the oven, then pour the honey-soy mixture over the pumpkin. Sprinkle with the black sesame seeds, then roast the glazed pumpkin until tender.


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, remaining garlic and 1/2 the spring onion 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 veggie cooking process.


Roughly chop the herbs. Divide the garlic rice between bowls. Top with the honey-soy pumpkin and greens. Pour over any remaining glaze from the oven tray. Garnish with the herbs and remaining spring onion. Drizzle with the Japanese mayo to serve.