Roasted Butternut Squash & Black Rice Pilaf with Ginger-Tahini Dressing
A vibrant and nutty pilaf featuring antioxidant-rich black rice and sweet roasted butternut squash, all brought together with a zesty ginger-tahini dressing. A perfectly balanced and satisfying vegan meal.
1075 calories
$2 per serving
$40 min
2 servings
vegan, any cuisine
Ingredients
- 120g black rice
- 300g butternut squash, peeled and cubed
- 150g canned chickpeas, drained and rinsed
- 1 small red onion, thinly sliced
- 1 tbsp olive oil
- 30ml tahini
- 30ml fresh lemon juice
- 1 tsp fresh ginger, grated
- A small handful of fresh parsley, chopped
- Salt and black pepper to taste
- 45ml water (for the dressing)
Instructions
- 1.Preheat your oven to 200°C (400°F). On a baking tray, toss the cubed butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender and lightly caramelized.
- 2.While the squash roasts, cook the black rice according to package directions. This usually involves simmering it in double the volume of water for about 30 minutes.
- 3.In a small bowl, whisk together the tahini, lemon juice, grated ginger, and a pinch of salt. Gradually add the water while whisking until you achieve a smooth, pourable dressing.
- 4.In a large serving bowl, combine the cooked black rice, roasted butternut squash, chickpeas, and sliced red onion.
- 5.Drizzle the ginger-tahini dressing over the pilaf, sprinkle with fresh parsley, and toss gently to combine. Serve warm.
Nutrition Information
34g
fat
156g
carbs
25g
fiber
35g
protein
Why this recipe
This recipe is a powerhouse of nutrition, featuring antioxidant-rich black rice and vitamin A-packed butternut squash. It delivers a balanced mix of plant-based protein, complex carbs, and healthy fats, while being rich in fiber for gut health.
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