1 small butternut squash, peeled,
Deseeded and diced
1 red onion, diced
1 tbsp olive oil
125 g/4 ½ oz black rice
70 g/2 ½ oz kale, shredded
2 tbsp pine nuts
400 g/1/4 oz canned butternut beans,
Drained and rinsed
Vegan cottage cheese and pomegranate seeds, (optional) to Serve
4 tbsp tahini paste
Juice of 1 lemon
1 garlic clove, crushed
2 tbsp extra virgin olive oil
1.Prheat the oven to 200°C/400°F/Gas mark6.
2.Place the butternut squash and onion in a roasting tin and drizzle with olive oil. Roast in the the Preheated oven for 15 minutes
3.Cook the rice according to the packet instructions
4.Meanwhile, Add the kale and pine nut to the squash and roast for a further 10 minutes. Remove from the oven, add the butter beans and toss.
5.To make the dressing, whisk the tahini, lemon juice, garlic and extra virgin olive oil together in a small bowl. Set aside.
6.Drain the rice and divide between four warmed bowls. Spoon over the roasted vegetables and nuts, a dollop of cottage cheese and a sprinkling of pomegranate seeds.
7.Drizzle the dressing into each bowl to serve.