Vegetarian  - Low FODMAP & Gluten Free Recipe - Chili pepper pumpkin with Asian veg
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Ingredients


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




Method


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