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Sticky roasted pumpkin and miso rice bowls

Jessica Brook
Jessica Brook

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Rice bowls with sticky roasted pumpkin.
Rice bowls with sticky roasted pumpkin.Jeremy Simons

Tumble pumpkin wedges in a vibrant dressing, roast until sticky and yielding, and serve over rice with other green vegetables. Dinner sorted with no regrets.

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Ingredients

  • ¼ Kent pumpkin, deseeded and cut into wedges

  • ¼ cup kecap manis

  • ¼ cup rice wine vinegar

  • 2 tbsp red miso

  • 2 tbsp sesame oil

  • 1 tbsp finely grated ginger

  • 1 cup sushi rice, rinsed

  • ½ cup podded edamame

  • 400g whole edamame pods

  • 1 zucchini, grated

To serve

  • micro purple shiso

  • shichimi togarashi

Method

  1. Step 1

    Preheat the oven to 200C fan-forced (220C conventional). Prepare a large baking tray by lining with non-stick baking paper. In a small bowl, mix together the kecap manis, vinegar, miso, oil and ginger.

  2. Step 2

    Place the pumpkin wedges on the prepared tray and drizzle with half the dressing. Season with pepper and roast for 20 minutes, turning halfway through the cooking time.

  3. Step 3

    Meanwhile, place the rice in a medium saucepan with 1½ cups of water. Place over medium heat and bring to the boil, stirring occasionally. Reduce the heat to low, cover with a lid and cook for 12 minutes. Remove from the heat, add the podded edamame and stand, covered with a lid, for 5 minutes. Fluff with a fork and divide between bowls.

  4. Step 4

    Blanch the whole edamame in boiling salted water for 2 minutes, or until just tender. Drain.

  5. Step 5

    Serve the rice topped with pumpkin, raw zucchini and whole edamame. Finish with shiso leaves, remaining dressing and a sprinkle of shichimi togarashi.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.theage.com.au/goodfood/recipes/sticky-roasted-pumpkin-and-miso-rice-bowls-20230622-p5dimr.html