Ingrédients
- 1 butternut squash
- 2 x 250g pouches of Merchant Gourmet Mango, Chilli & Lime Rice
- 2 large avocados
- 1 garlic clove
- 2 tbsp Chipotle paste
- 4 limes
- 25g coriander
- 2 tbsp pickled jalapeno
- 30g pumpkin seeds
- 2 tsp cumin powder
- 4 tbsp vegan yogurt, optional
- 1 fresh jalapeno, optional
- Olive oil
- Salt
- Black pepper
Méthode
- Start by heating the oven to 200C.
- Peel and slice the squash into wedges then dice into 2cm pieces. Drizzle with a nice glug of olive oil and scatter over the cumin. Season with salt and pepper, then roast for 20 min until soft and golden. After 10 minutes, scatter in the pumpkin seeds and continue cooking.
- In the meantime, pit your avocado and add to a processor with the zest of 1 lime and juice of 2, the garlic, jalapenos, most of the coriander and if using, the plant based yogurt. Blitz until smooth and season with salt and pepper.
- In a small bowl whisk together the chipotle paste, juice of 2 limes and 4 tbsp olive oil. Season with salt and pepper. Finely slice the fresh jalapeno, if using.
- Add a big spoonful of the avocado crema to a bowl and top with the rice and roasted squash.
- Drizzle over the chipotle dressing and top with the rest of the coriander and the fresh jalapeno if using. Enjoy!
Good to know!
If you don't have a processor you can mash the avocado crema with a fork instead - it's still going to taste amazing. You can omit the yogurt too if you want, but it won't be as creamy.
