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Butternut squash and black rice bowl


Serves: 2
timePrep time: 10 mins
timeTotal time:
Butternut squash and black rice bowl
Recipe photograph by Dan Jones

Butternut squash and black rice bowl

This low calorie vegan lunch is super-filling and will keep you going until dinner

Serves: 2
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
295Kcal
Fat
8gr
Saturates
1gr
Carbs
47gr
Sugars
6gr
Fibre
5gr
Protein
7gr
Salt
0gr

Lily Simpson, founder of Detox Kitchen

Lily Simpson, founder of Detox Kitchen

Lily is the founder of Detox Kitchen. She runs three London delis, and also offers home delivery of nutritious gourmet food
See more of Lily Simpson, founder of Detox Kitchen’s recipes
Lily Simpson, founder of Detox Kitchen

Lily Simpson, founder of Detox Kitchen

Lily is the founder of Detox Kitchen. She runs three London delis, and also offers home delivery of nutritious gourmet food
See more of Lily Simpson, founder of Detox Kitchen’s recipes

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

Get ahead

Roast the squash and cook the rice in advance. Store both in the fridge for up to 2 days until ready to serve

  1. 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.

  2. 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.

    Tip

    Zaatar is a Middle Eastern blend of spices and seeds. If you don’t have any, try garam masala instead.

  3. 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.

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