1 small pumpkin, cut into chunks (seeds removed), no need to peel
2 tsp sunflower or vegetable oil
1 tsp each mild chili powder and five spice powder
175g bok choi, quartered
2 tbsp gluten free soy sauce
2 tbsp rice wine vinegar
1 tbsp maple syrup
1 lime, ½ juice, ½ cut into wedges
few coriander leaves
Heat oven to 220C/200C fan/gas 7. Toss the pumpkin in the oil, then sprinkle on the chili 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 bok choi, gluten free soy, vinegar and maple syrup, 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.
Recipe adapted from: Good Food