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Home > Meal Type > Main Dishes > Mexican Black Rice and Pumpkin Salad #SundaySupper

Mexican Black Rice and Pumpkin Salad #SundaySupper

Updated: Nov 12th 2019 β€’ Published: Sep 3rd 2017 β€’ 22 Comments

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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 πŸ˜‰

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 πŸ˜‰ 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!!!! πŸ˜‰

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!!!

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

P.S If you are a black rice fan then try my Black Rice, Goats Cheese and Maple Roasted Pumpkin Fall Salad!!


Pin this Mexican Black Rice and Pumpkin Salad for later.

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
Print Recipe
5 from 13 votes

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
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Lunch, Main Course
Cuisine: Mexican
Servings: 4
Calories: 542kcal
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

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

  • Pre-heat the oven to 200ΒΊC/390ΒΊF.

To Cook the Rice

  • Wash the black rice a couple of times.
  • Bring 750ml (3 cups) of water to the boil, salt it and then add the black rice.
  • Bring to a simmer, put and the lid and turn the heat to low.
  • 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.

  • Cut/peel the skin from the pumpkin and then cut the flesh into chunky ‘cubes’.
  • Lay the pumpkin over a lined baking sheet.
  • Drizzle over the olive oil and honey and then sprinkle over the cumin, paprika and smoked paprika.
  • 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.

  • Peel and thinly slice the red onion.
  • Cut the avocado into small chunks and squeeze over the juice of 1 lime.
  • Finely chop the red chilli.
  • Cut the remaining lime into wedges.

To serve

  • Take a large bowl, add the rice and tip in the pumpkin along with any remaining oil on the baking sheet.
  • Spread over the avocado cubes, onion slices and chopped chilli.
  • Serve with a drizzle of EVOO, the lime wedges and a generous garnish of fresh coriander.

Notes

1 small pumpkin yielding 4 cups raw peeled and cubed
Β 
Nutritional Info Based on a Main Course Meal

Nutrition

Calories: 542kcal | Carbohydrates: 90g | Protein: 10g | Fat: 18g | Saturated Fat: 2g | Sodium: 15mg | Potassium: 1653mg | Fiber: 9g | Sugar: 16g | Vitamin A: 29405IU | Vitamin C: 62.5mg | Calcium: 112mg | Iron: 4.8mg
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

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Filed Under: All Recipes, Lunches, Main Dishes

Reader Interactions

Comments

  1. Jennifer SavorwithJennifer.com says

    Mar 7th 2018 at 12:46 am

    5 stars
    This looks crazy delicious! It’s in this weeks menu. Thanks for the inspiration!

    Reply
    • Claire McEwen says

      Mar 9th 2018 at 11:52 am

      Thank you Jennifer, I hope everyone enjoys it πŸ˜€

      Reply
  2. Marie says

    Mar 7th 2018 at 12:41 am

    5 stars
    What a beautiful and healthy salad! Everything looks so flavourful and I especially love the roasted pumpkin! Thanks for sharing!

    Reply
    • Claire McEwen says

      Mar 9th 2018 at 11:47 am

      Isn’t it just so bright and colourful.
      Thank you for stopping by Marie

      Reply
  3. Danielle says

    Mar 7th 2018 at 12:26 am

    5 stars
    The pumpkin in this looks amazing. What a delicious and hearty salad this looks.

    Reply
    • Claire McEwen says

      Mar 12th 2018 at 1:12 pm

      It is such bright salad that you always feel better eating it πŸ˜€

      Reply
  4. Beth says

    Mar 7th 2018 at 12:19 am

    5 stars
    This salad with all of the roasted vegetables looks wonderful! I am such a huge fan of pumpkin and this dish is so colorful!

    Reply
    • Claire McEwen says

      Mar 9th 2018 at 12:08 pm

      I love food that is as gorgeous as it is delicious πŸ˜€

      Reply
  5. Christina Shoemaker says

    Mar 7th 2018 at 12:09 am

    5 stars
    What a beautiful dish! I love the combo of black rice and pumpkin. It sounds absolutely perfect! Will be making!

    Reply
    • Claire McEwen says

      Mar 9th 2018 at 12:08 pm

      Thank you Christina, the colours are just fabulous aren’t they πŸ˜€

      Reply
  6. Christine says

    Sep 4th 2017 at 10:13 pm

    5 stars
    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!

    Reply
  7. Helene D'Souza says

    Sep 4th 2017 at 10:13 pm

    5 stars
    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. πŸ™‚

    Reply
  8. Sarah says

    Sep 4th 2017 at 10:03 pm

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

    Reply
  9. Julia says

    Sep 4th 2017 at 8:35 pm

    5 stars
    Mmmm, I love the colors and flavors! Delish!

    Reply
  10. Monica | Nourish & Fete says

    Sep 4th 2017 at 8:17 pm

    5 stars
    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! πŸ™‚

    Reply
  11. Karl @ Healthy Kreation says

    Sep 4th 2017 at 8:11 am

    5 stars
    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.

    Reply
  12. Christie says

    Sep 4th 2017 at 6:49 am

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

    Reply
  13. Denise Wright says

    Sep 4th 2017 at 1:16 am

    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.

    Reply
  14. Laura Dembowski says

    Sep 4th 2017 at 12:31 am

    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.

    Reply
  15. Tara says

    Sep 3rd 2017 at 11:35 pm

    Such beautiful colors! The flavors sound absolutely incredible.

    Reply
  16. Cindy @CindysRecipesAndWritings says

    Sep 3rd 2017 at 10:50 pm

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

    Reply
  17. Liz Berg says

    Sep 3rd 2017 at 7:20 pm

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

    Reply

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Claire | Sprinkles and Sprouts

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