Butternut squash and black rice bowl
Prep time: 10 mins Total time: 
Butternut squash and black rice bowl
Prep time: 10 mins Total time: 
Lily Simpson, founder of Detox Kitchen
Lily Simpson, founder of Detox Kitchen
Ingredients
- 100g black rice
- ½ small butternut squash, peeled and roughly cut into 2cm cubes (about 250g prepped weight)
- ½ tsp zaatar, plus more to serve
- ½ tsp ground cumin
- ½ tsp mixed dried herbs
- 1 tbsp rapeseed oil
- 1 Little Gem lettuce, leaves separated
- ½ x 31g pack coriander, roughly chopped, plus a couple of sprigs
- 1 lime, cut into wedges
Step by step
Roast the squash and cook the rice in advance. Store both in the fridge for up to 2 days until ready to serve
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Preheat the oven to 200°C, fan 180°C, gas 6. Place the black rice in a saucepan and cook according to the pack instructions. Drain and set aside to cool slightly.
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While the rice is cooking, put the butternut squash in a large mixing bowl and add the zaatar, cumin, mixed herbs, oil and seasoning, and mix well. Tip onto a baking tray and roast in the oven for about 30-35 minutes until the squash is tender.
TipZaatar is a Middle Eastern blend of spices and seeds. If you don’t have any, try garam masala instead.
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Mix the chopped coriander through the rice, then divide the rice between the lettuce leaves in 2 bowls. Top with the warm squash and coriander sprigs. Serve with wedges of lime to squeeze over and a pinch more zaatar.
