• Preheat oven to 220°C/200°C fan-forced. • Cut pumpkin into 1cm thick wedges. • Place pumpkin on a lined oven tray. Sprinkle with sweet soy seasoning, season with pepper, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!

• Meanwhile, in a medium saucepan, heat a drizzle of olive oil over medium heat. Drain and rinse white rice. • Cook half the garlic paste until fragrant, 1-2 minutes. Add the water and bring to the boil. Add white rice, stir, cover with a lid and reduce heat to low. • Cook for 15 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• While rice is cooking, trim and halve green beans. • Chop broccoli (including stalk!) into small florets. • Thinly slice spring onion.

• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook broccoli and green beans, tossing, until tender, 6-7 minutes. • Add the remaining garlic paste and cook until fragrant, 1 minute. Season to taste. TIP: Add a splash of water to help speed up the cooking process!

• While veggies are cooking, place plant-based Asian mushroom sauce and a splash of water in a small heatproof bowl. • Microwave in 30 second bursts until fragrant and heated through. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.

• Stir everything garnish through rice. • Divide seasoned rice and garlicky greens between bowls. • Top with sweet soy pumpkin and prawns. Spoon over mushroom sauce. • Drizzle sesame dressing over greens. Top with spring onion to serve. Enjoy!