Butternut squash and black rice bowl
Butternut squash and black rice bowl
Subscribe to Sainsbury's magazineThis low calorie vegan lunch is super-filling and will keep you going until dinner
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
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.
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.
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Tip
Zaatar is a Middle Eastern blend of spices and seeds. If you don’t have any, try garam masala instead.
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.
