Mexican Goodness Bowl
with Roasted Squash, Black Beans and Tomato Salad
Quinoa is a pseudo-cereal ( a seed which is prepared and consumed like a grain) and is one of a few plant food which can be considered to be a complete protein as it contains all 9 essential amino acids. Forming the base of our delicious Mexican-inspired goodness bowl, quinoa is topped with fresh zingy ingredients like roasted spiced butternut squash, black bean purée, tomato salad and peppery rocket. Hearty and wholesome, this healthy recipe is the perfect thing for an easy mid-week dinner.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
1 pack(s)
Diced Butternut Squash
1 pot(s)
Mexican Spice
120 grams
Quinoa
1 sachet
Vegetable Stock Powder
(ContainsCelery)1 pack(s)
Black Beans
1 pot(s)
Ground Cumin
1 bunch(es)
Coriander
1 unit(s)
Lime
1 unit(s)
Spring Onion
2 unit(s)
Vine Tomatoes
1 bag(s)
Rocket
1 bag(s)
Pumpkin Seeds
Not included in your delivery
100 milliliter(s)
Water
Preheat your oven to 200°C. Fill and boil the kettle with water to use for the quinoa. Pop the butternut squash onto a lined baking tray. Sprinkle over half the Mexican spice and season with salt and pepper. Drizzle on a little oil then rub the seasoning all over the squash to evenly coat. Arrange in one layer, then pop on the top shelf of your oven. Roast until tender and golden, 25-30 mins. Turn halfway through cooking.
Meanwhile, pour some water into a large saucepan and bring back to the boil. Pop the quinoa and half the stock powder into the pan. Stir to dissolve the stock powder, then reduce the heat. Simmer until the quinoa has doubled in size and the seed has visibly spit, 12-15 mins. Once cooked, drain in a sieve and return to the pan, off the heat. Cover with a lid and set aside.
Drain and rinse the black beans in the sieve. Pop the water (see ingredients for amount) into a small saucepan over a high heat. Stir in the remaining stock powder and Mexican spice and the cumin. Add the black beans then use a potato masher (or fork) to mash up about half of the beans. Bring the water to the boil then reduce the heat slightly. Simmer rapidly for 10-15 mins, stirring often, until the water has evaporated and you are left with a thick bean purée.
While everything is cooking, roughly chop the coriander (stalks and all). Zest and halve the lime. Trim the spring onion then slice thinly. Chop the tomato into small chunks and pop into a small bowl. Add the lime zest, juice from half the lime, a pinch of salt and a good grind of pepper.
Once your beans are done (you may want to add a splash more water if they appear too dry), mix in half the coriander and some lime juice to taste. Once the quinoa is done, stir in the remaining coriander, half the spring onion and season with salt and pepper to taste.
Divide the quinoa between your bowls. Cover one third with the Mexican style beans, one third with the tomato salad and the final third with the rocket. Pop the roasted squash on top and sprinkle over the pumpkin seeds and remaining spring onion. Enjoy!