Smoky Paprika Butternut Squash & Black Bean Rice Bowl
These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.
Ingredients
- 2 cups butternut squash peeled & cubed
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 cup cooked white rice
- 1 cup black beans drained & rinsed
- 1 avocado sliced or diced
- 1 spring onion
- juice of 1/2 lime
Instructions
- Roast the Squash: Preheat oven to 200°C (400°F). Toss squash cubes with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes, flipping halfway, until golden and tender.
- Warm the Beans: Heat black beans in a pan with a splash of water and a pinch of salt (optional: add extra cumin for more depth). Simmer for 5 minutes until warm.
- Assemble the Bowls: Divide white rice into two bowls. Top with roasted squash, black beans, avocado, and spring onions.
- Finish: Squeeze lime juice over everything for brightness. Add any extra toppings you like.