Smoky Pumpkin & Red Kidney Beans

Method

1. Heat the oven to 220 degrees. Line an oven tray with baking paper. Cut the pumpkin into wedges. Put the pumpkin on the lined tray, scatter with smoked paprika. Drizzle with olive oil, season with salt and pepper, then turn to coat. Roast for 22-25 mins until golden.
2. While the pumpkin is roasting, rinse the rice until the water runs clear. Put in a small saucepan with water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 13 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
3. Finely chop the onion and garlic. Coarsely chop the capsicum, discarding the seeds. Heat oil in a pan over medium high heat. Add cumin and coriander, stir well for 2-3 min or until fragrant, add a dash of water if the pan begins to stick. Add tinned tomatoes  and beans, season with salt and pepper and bring to a simmer. Reduce the heat to medium and cook, for 3-4 mins to develop the flavour.
4. Slice the avocado flesh. Fluff the rice grains with a fork. Divide the the ingredients and avocado among plates. Enjoy.