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Mexican Black Rice and Pumpkin Salad #SundaySupper

This Mexican Black Rice and Pumpkin Salad is packed with flavour. Honey and Cumin Roasted Pumpkin, nutty sweet black rice, creamy avocado, spicy chilli, zingy lime and fabulous fresh coriander. So many fabulous flavours that make this salad a taste explosion. From Sprinkles and Sprouts #SundaySupper
This Mexican Black Rice and Pumpkin Salad is packed with flavour. Honey and cumin roasted pumpkin, nutty sweet black rice, creamy avocado, spicy chilli, zingy lime and fabulous fresh coriander. So many delicious flavours that make this salad a taste explosion.

This Mexican Black Rice and Pumpkin Salad is packed with flavour. Honey and Cumin Roasted Pumpkin, nutty sweet black rice, creamy avocado, spicy chilli, zingy lime and fabulous fresh coriander. So many fabulous flavours that make this salad a taste explosion. From Sprinkles and Sprouts

We all know I love roasted vegetables, I have a bit of an obsession with the sweet savoury intense flavour that you get when you roast veg. A whole recipe collection worth of obsession 😉

Just last month I shared my Roasted Spiced Carrot, Red Onion and Mozzarella Salad, and before that there was Roasted Fennel with Parmesan and Chives and so many more. Check out my roasted veg collection here.

I have a few food obsessions 😉 Remember my charred lemon obsession? Man that was a good G&T!!!  Or my dumpling obsession….haha I ate an awful lot of dumplings that month! And I still love them!

But my long time obsession (other than pasta) has been roasted veg. Yes I am crazy, but I am my own personal kind of crazy!!!! 😉

I can’t help it, when you roast veg the natural sugars caramelise, and you get that smoky toffee flavour. A touch of olive oil, some salt and pepper and pretty much any veg you can think of tastes amazing roasted! Even the maligned Brussel Sprouts taste perfect when roasted!

Today I have roasted pumpkin for you! Which is perfect for the start of fall up in the Northern hemisphere! Pumpkin season is fast approaching, which is good as I cannot get enough of it!!! Watch out for several pumpkin recipes over the coming weeks. Including a pumpkin cocktail and a pumpkin ice cream!!!!!!

This Mexican Black Rice and Pumpkin Salad is packed with flavour. Honey and Cumin Roasted Pumpkin, nutty sweet black rice, creamy avocado, spicy chilli, zingy lime and fabulous fresh coriander. So many fabulous flavours that make this salad a taste explosion. From Sprinkles and Sprouts

I made this salad last week, demolished plenty and packaged the rest up for a friend. It travelled well, which makes it perfect for taking for lunch. Just be sure to give the chopped avocado a good coating of lime juice to make sure it doesn’t go brown and mushy! If you have access to a work kitchen, even better would be to chop your avo when you want to eat your salad.

If you have never cooked black rice before it is pretty simple. It is best cooked by the absorption method. Low heat and double the quantity of water to rice.
If you can’t find black rice, then wild rice would be a great substitute. Even white rice could be substituted in here. Although I would cook it in vegetable stock to add some extra flavour.

This Mexican Black Rice and Pumpkin Salad is packed with flavour. Honey and Cumin Roasted Pumpkin, nutty sweet black rice, creamy avocado, spicy chilli, zingy lime and fabulous fresh coriander. So many fabulous flavours that make this salad a taste explosion. From Sprinkles and Sprouts

Enjoy x


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5 from 6 votes
This Mexican Black Rice and Pumpkin Salad is packed with flavour. Honey and Cumin Roasted Pumpkin, nutty sweet black rice, creamy avocado, spicy chilli, zingy lime and fabulous fresh coriander. So many fabulous flavours that make this salad a taste explosion. From Sprinkles and Sprouts #SundaySupper
Mexican Black Rice and Pumpkin Salad #SundaySupper
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 

This Mexican Black Rice and Pumpkin Salad is packed with flavour. Honey and Cumin Roasted Pumpkin, nutty sweet black rice, creamy avocado, spicy chilli, zingy lime and fabulous fresh coriander. So many fabulous flavours that make this salad a taste explosion. From Sprinkles and Sprouts #SundaySupper

Servings: 4
Calories: 542 kcal
Ingredients
  • 1 1/2 cup black rice
  • 1 small pumpkin see notes
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp smoked paprika
  • salt and pepper
  • 1/2 red onion
  • 1 avocado
  • 2 limes
  • 1 red chilli
  • 1/2 tbsp EVOO
  • handful coriander
Instructions
  1. Pre-heat the oven to 200ºC/390ºF.
To Cook the Rice
  1. Wash the black rice a couple of times.
  2. Bring 750ml (3 cups) of water to the boil, salt it and then add the black rice.

  3. Bring to a simmer, put and the lid and turn the heat to low.
  4. Cook the rice for 35 and then let it sit off the heat for a further 10 minutes.
Whilst the rice is cooking prepare the pumpkin.
  1. Cut/peel the skin from the pumpkin and then cut the flesh into chunky 'cubes'.
  2. Lay the pumpkin over a lined baking sheet.
  3. Drizzle over the olive oil and honey and then sprinkle over the cumin, paprika and smoked paprika.
  4. Season generously with salt and pepper and roast for 25 minutes until soft and charred on the edges.
Whilst the pumpkin is cooking prepare the garnishes.
  1. Peel and thinly slice the red onion.
  2. Cut the avocado into small chunks and squeeze over the juice of 1 lime.
  3. Finely chop the red chilli.
  4. Cut the remaining lime into wedges.
To serve
  1. Take a large bowl, add the rice and tip in the pumpkin along with any remaining oil on the baking sheet.
  2. Spread over the avocado cubes, onion slices and chopped chilli.
  3. Serve with a drizzle of EVOO, the lime wedges and a generous garnish of fresh coriander.
Recipe Notes

1 small pumpkin yielding 4 cups raw peeled and cubed

 

Nutritional Info Based on a Main Course Meal

Nutrition Facts
Mexican Black Rice and Pumpkin Salad #SundaySupper
Amount Per Serving
Calories 542 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 2g 10%
Sodium 15mg 1%
Potassium 1653mg 47%
Total Carbohydrates 90g 30%
Dietary Fiber 9g 36%
Sugars 16g
Protein 10g 20%
Vitamin A 588.1%
Vitamin C 75.8%
Calcium 11.2%
Iron 26.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

For More Simple Rice Recipes for Dinner #SundaySupper

What’s for dinner?

Rice is for dinner!

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

This Mexican Black Rice and Pumpkin Salad is packed with flavour. Honey and Cumin Roasted Pumpkin, nutty sweet black rice, creamy avocado, spicy chilli, zingy lime and fabulous fresh coriander. So many fabulous flavours that make this salad a taste explosion. From Sprinkles and Sprouts #SundaySupper

This Mexican Black Rice and Pumpkin Salad is packed with flavour. Honey and Cumin Roasted Pumpkin, nutty sweet black rice, creamy avocado, spicy chilli, zingy lime and fabulous fresh coriander. So many fabulous flavours that make this salad a taste explosion. From Sprinkles and Sprouts #SundaySupper

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  7. Reply

    I’m obsessed with roast vegetables too! I like to roast a batch every week and turn them into meals throughout the week. This recipe is just how I like it!

  8. Reply

    Now that looks like a great weeknight dinner idea. It looks quite colorful and in my books that means its fresh and nutritious, just the way I like my food. 🙂

    • Sarah
    • September 4, 2017
    Reply

    I am seriously ready for pumpkin EVERYTHING and am loving the looks and sounds of this salad! Can’t wait to try!

    • Julia
    • September 4, 2017
    Reply

    Mmmm, I love the colors and flavors! Delish!

  9. Reply

    Well, this just sounds fabulous, and perfect for fall with the pumpkin. I especially love your photos, and the vibrant colors. They make me want to dive right in! 🙂

  10. Reply

    Love the simplicity and colorfulness of this dish. I’ve never been a fan of pumpkins but this is worth a try. Thanks for sharing this.

  11. Reply

    This is such a pretty salad! I love all those gorgeous colors.

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  13. Reply

    I’m excited to try this because it’s both colorful and interesting looking. I’ve never had black rice but I but I will love it.

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  15. Reply

    Honestly, it’s too soon for pumpkin for me – I want summer to last forever!!! But I love that you used real pumpkin, it’s an awesome ingredient that is not celebrated enough.

    • Tara
    • September 3, 2017
    Reply

    Such beautiful colors! The flavors sound absolutely incredible.

  16. i bought black rice and have yet to try it. Thanks for this recipe!

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  22. Reply

    I love, love the vibrant colors, plus this looks like an absolutely delicious salad!

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