Caribbean Roasted Pumpkin
Prep Time
- Prep | 10 minutes
- Cook | 25 minutes
- Ready in | 35 minutes
Utensils
- Oven Tray
- Baking Paper
- Medium Saucepan
- Mixing Bowl
Ingredients we send
- Spinach
- Pumpkin
- Red Onion
- Black Beans / * may be replaced with red kidney beans due to short supply
- Lime or Lemon
- Avocado
- Basmati Rice
- Vegetable Stock Cube
- Caribbean Seasoning
Ingredients you’ll need
- Salt & Pepper
- Water
- Olive Oil
- 2 Cup of Water For Couple Size / 3 Cups For Family Size
NUTRITION PER 1 SERVING
Calories 3050kj, Fat 33.7g, Proteins 29.9g, Carbs 63g,
ALLERGY INFO
Contains Gluten |
P.S LEAVE US A NOTE AT CHECKOUT IF YOU WANT TO SWAP RICE TO BROWN RICE
Method
- Preheat oven to 220c. Line an oven tray with baking paper. Cut pumpkin into bite-sized wedges and place on the tray. Drizzle with oil, scatter with caribbean seasoning, season with salt and pepper, then turn to coat. Roast for 22-25 mins or until golden and tender.
- Finely dice the onion. Crumble the stock cube into a heatproof jug, with water (see “ingredients you’ll need” for measurements) and stir to dissolve.
- Heat oil in a saucepan over medium-high heat. Sauté onion for 2-3 mins, add rice and stir well to coat. Stir in the stock, reduce the heat to low and cook covered for 12 mins or until most of the stock is absorbed.
- In a mixing bowl juice the lime, coarsely chop the avocado flesh, add a drizzle of olive oil, mix well and season with salt and pepper.
- Drain and wash the black beans among with the spinach. Place the black beans and spinach into the rice and stir.
- Divide the rice mixture, pumpkin and avocado among plates. Enjoy.
