Char Siu Veggie Rice Bowls
with Grilled Asian Greens & Butternut Squash
Cooking time
20 minutes
Servings
2/4
Calories
540 /serving
BBQ cooking takes so many shapes and forms. Our vegetarian ode to Chinese char siu boasts sweet-salty flavours in an unstoppably sticky glaze. Get it all over broiled cubes of butternut squash and Asian greens charred on the grill, before settling them into a bowl of rice.
We will send you:
- 300g Diced butternut squash
- 340g Asian greens (yu choy or gai lan)
- 340g Baby bok choy
- 160g White rice
- 30ml Rice vinegar
- 30ml Hoisin sauce
- 30ml Organic BBQ sauce (no added sugar)
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Mustard • Sesame • Soy • Wheat
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
BBQ
Total Fat
8 g
Saturated Fat
1 g
Sodium
1620 mg
Total Carb
108 g
Sugars
24 g
Protein
14 g
Fibre
9 g
Preparation
Cook the rice
- Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first.
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions), ⅓ of the spices and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Roast the squash
- Meanwhile, in a small bowl, make the sauce by combining the BBQ sauce, vinegar and hoisin.
- On a lined sheet pan, toss the squash with a drizzle of oil and S&P.
- Roast, stirring halfway, 12 to 16 min., until browned and tender.
- Switch the oven to broil.
- Toss the squash with ½ the sauce and broil, 2 to 3 min., until beginning to brown.
Mise en place
- Meanwhile, remove the bottom inch of the gai lan stems.
- Remove the root ends of the bok choy; halve lengthwise (quarter if large).
- In a large bowl, combine the gai lan, bok choy, remaining sauce and spices, and a drizzle of oil.
Grill the gai lan & bok choy
- Add the gai lan and bok choy to the BBQ and grill, turning often, 6 to 8 min., until tender and charred.
Plate your dish
- Divide the rice between your bowls.
- Top with the squash, gai lan and bok choy. Bon appétit!
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