Name: Cumin-Spiced Pumpkin and Avocado Rice Salad recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: australian, mexican
Ingredients: 3/4 cup black rice; 2 tsp cumin seeds; 2 tsp ground coriander; 1/3 cup extra virgin olive oil; 800g kent pumpkin, cut into 1cm-thick wedges; 1 red onion, cut into thin wedges; 1 tbs lemon juice; 1 long red chilli, finely chopped; 125g can red kidney beans, drained, rinsed; 1/3 cup fresh coriander sprigs; 1 avocado, cut into wedges

by Super Food Ideas Last updated on 01/14/2021

Inspired by the flavours of Mexico, this black rice salad is vegetarian and vegan-friendly. - Super Food Ideas

Ingredients

3/4 cup black rice
2 tsp cumin seeds
2 tsp ground coriander
1/3 cup extra virgin olive oil
800g kent pumpkin, cut into 1cm-thick wedges
1 red onion, cut into thin wedges
1 tbs lemon juice
1 long red chilli, finely chopped
125g can red kidney beans, drained, rinsed
1/3 cup fresh coriander sprigs
1 avocado, cut into wedges

Method

Step 1

Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
Step 2

Cook rice in a large saucepan of boiling water for 25 minutes or until just tender. Drain. Refresh under cold water. Drain. Transfer to a large heatproof bowl.
Step 3

Meanwhile, combine cumin seeds, ground coriander and 2 tbs oil in a large bowl. Season. Add pumpkin and onion. Toss to coat. Transfer to prepared tray. Roast for 20 to 25 minutes or until pumpkin is golden and tender.
Step 4

Place lemon juice, chilli and remaining oil in a small bowl. Whisk to combine.
Step 5

Add beans and half the fresh coriander to rice. Toss to combine. Spoon ¾ of the rice onto a serving tray. Arrange pumpkin mixture and avocado on top of rice. Sprinkle with remaining rice. Top with remaining coriander sprigs. Drizzle with dressing. Serve.