Roast Squash & Rice Salad with Avocado Crema & Chipotle Dressing

Name: Roast Squash & Rice Salad with Avocado Crema & Chipotle Dressing
Total time: PT30minutes
Yield: 4
Ingredients: Roasted Squash; 1 butternut squash, peeled and cut into 2cm chunks; 2 tbsp olive oil; 2 tsp ground cumin; Sea salt and black pepper; 30g pumpkin seeds; Avocado Crema; 2 large avocados; Zest of 1 lime; Juice of 2 limes; 1 garlic clove; 2 tbsp pickled jalapeños; 20g fresh coriander, roughly chopped; 4 tbsp yogurt or plant-based alternative; Sea salt and black pepper; Chipotle Dressing; 2 tbsp chipotle paste; Juice of 2 limes; 4 tbsp olive oil; Sea salt and black pepper; To serve; 2 pouches Merchant Gourmet Mango, Chilli & Lime Rice; 5g fresh coriander, roughly chopped; 1 fresh jalapeño, finely sliced (optional)

Sweet roasted squash, creamy avocado crema and smoky chipotle dressing come together with Merchant Gourmet Mango, Chilli & Lime Rice in this vibrant grain bowl. Finished with crunchy pumpkin seeds, fresh coriander and a warming blend of spices, it's a flavour-packed vegetarian dinner that's perfect for easy midweek meals or relaxed sharing.

Written by Jodie Nixon

30 minutes Serves 4 Beginner

Ingredients

Roasted Squash
1 butternut squash, peeled and cut into 2cm chunks
2 tbsp olive oil
2 tsp ground cumin
Sea salt and black pepper
30g pumpkin seeds
Avocado Crema
2 large avocados
Zest of 1 lime
Juice of 2 limes
1 garlic clove
2 tbsp pickled jalapeños
20g fresh coriander, roughly chopped
4 tbsp yogurt or plant-based alternative
Sea salt and black pepper
Chipotle Dressing
2 tbsp chipotle paste
Juice of 2 limes
4 tbsp olive oil
Sea salt and black pepper
To serve
2 pouches Merchant Gourmet Mango, Chilli & Lime Rice
5g fresh coriander, roughly chopped
1 fresh jalapeño, finely sliced (optional)

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Mango, Chilli & Lime Rice

250G

Place the squash onto a large baking tray. Drizzle with the olive oil, sprinkle over the cumin and season with sea salt and black pepper. Toss well to coat, then roast for 10 minutes.
Scatter over the pumpkin seeds and return to the oven for a further 10–15 minutes until the squash is tender and lightly caramelised.
Meanwhile, add the avocados, lime zest, lime juice, garlic, pickled jalapeños, most of the coriander and the plant-based yogurt, if using, to a food processor. Blend until smooth and creamy. Season to taste with sea salt and black pepper.
In a small bowl, whisk together the chipotle paste, lime juice, olive oil and a pinch of sea salt and black pepper.
Heat the Merchant Gourmet Mango, Chilli & Lime Rice according to the pack instructions.
Spread a generous spoonful of avocado crema into each bowl. Top with the rice and roasted squash.
Drizzle over the chipotle dressing and finish with the remaining coriander and fresh jalapeño, if using. Serve and enjoy!

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