Cumin-spiced pumpkin and avocado rice salad

  • Easy
  • 0:20 Prep
  • 0:25 Cook
  • 6 Servings

Inspired by the flavours of Mexico, this black rice salad is vegetarian and vegan-friendly. – Super Food Ideas


  • 3/4 cup black rice

  • 2 tsp cumin seeds

  • 2 tsp ground coriander

  • 1/3 cup extra virgin olive oil

  • 800g kent pumpkin, cut into 1cm-thick wedges

  • 1 red onion, cut into thin wedges

  • 1 tbs lemon juice

  • 1 long red chilli, finely chopped

  • 125g can red kidney beans, drained, rinsed

  • 1/3 cup fresh coriander sprigs

  • 1 avocado, cut into wedges


  1. Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.

  2. Cook rice in a large saucepan of boiling water for 25 minutes or until just tender. Drain. Refresh under cold water. Drain. Transfer to a large heatproof bowl.

  3. Meanwhile, combine cumin seeds, ground coriander and 2 tbs oil in a large bowl. Season. Add pumpkin and onion. Toss to coat. Transfer to prepared tray. Roast for 20 to 25 minutes or until pumpkin is golden and tender.

  4. Place lemon juice, chilli and remaining oil in a small bowl. Whisk to combine.

  5. Add beans and half the fresh coriander to rice. Toss to combine. Spoon ¾ of the rice onto a serving tray. Arrange pumpkin mixture and avocado on top of rice. Sprinkle with remaining rice. Top with remaining coriander sprigs. Drizzle with dressing. Serve.

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