Peak your sunshine-filled week with this hearty rice salad! Laced with crisp black beans, smoky roast butternut, peas, baby tomatoes, and pumpkin seeds, it’s bound to bring a smile. Tying it together; a dressing of sweet chilli sauce, lemon, and fresh chilli. Yummy yum!
Hot ’n Tangy Butternut Salad
Hot ’n Tangy Butternut Salad
with charred black beans, crispy onions & zingy dressing
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Tomatoes
- Black Beans
- Brown Basmati Rice
- Butternut
- Coconut Sugar
- Crispy Onion Bits
- Fresh Chilli
- Fresh Chillies
- Green Leaves
- Lemon Juice
- NOMU Spanish Rub
- Peas
- Pumpkin Seeds
- Thai Sweet Chilli Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
ROASTIN’ Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil, the NOMU rub and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SEEDS & DRESSED BEANS
Boil the kettle. Place the seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the black beans in a bowl, coat in oil and seasoning, and set aside.
GET THE RICE GOING
Place the rice in a pot with 225ml [450ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
Peas & TOMATOES
In a salad bowl, combine the sweet chilli sauce with 2 [3]|#7DA0D7 tsp of olive oil. Mix in the coconut sugar, ½ the lemon juice (to taste), and the chilli (to taste). Toss through the tomatoes, season, and set aside to marinate. Submerge the Peas in boiling water for 2-3 minutes until heated through. Drain and set aside.
HALFWAY, HOORAY!
When the Butternut reaches the halfway mark, remove from the oven and scatter over the beans and return to the oven for the remaining time.
ASSEMBLE THE RICE SALAD
Place the rice and roasted veg into a large bowl and toss through the Peas, the tomatoes, and the tomato marinade dressing (to taste). In a separate bowl, toss the green leaves with the remaining lemon juice and seasoning.
A COLOUR & FLAVOUR BURST!
Make a bed of moreish rice salad and scatter with the dressed leaves. Finish with flecks of pumpkin seeds and sprinkles of crispy onions. Wonderful work, Chef!
ROASTIN’ Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil, the NOMU rub and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SEEDS & DRESSED BEANS
Boil the kettle. Place the seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the black beans in a bowl, coat in oil and seasoning, and set aside.
GET THE RICE GOING
Place the rice in a pot with 225ml [450ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
Peas & TOMATOES
In a salad bowl, combine the sweet chilli sauce with 2 [3]|#7DA0D7 tsp of olive oil. Mix in the coconut sugar, ½ the lemon juice (to taste), and the chilli (to taste). Toss through the tomatoes, season, and set aside to marinate. Submerge the Peas in boiling water for 2-3 minutes until heated through. Drain and set aside.
HALFWAY, HOORAY!
When the Butternut reaches the halfway mark, remove from the oven and scatter over the beans and return to the oven for the remaining time.
ASSEMBLE THE RICE SALAD
Place the rice and roasted veg into a large bowl and toss through the Peas, the tomatoes, and the tomato marinade dressing (to taste). In a separate bowl, toss the green leaves with the remaining lemon juice and seasoning.
A COLOUR & FLAVOUR BURST!
Make a bed of moreish rice salad and scatter with the dressed leaves. Finish with flecks of pumpkin seeds and sprinkles of crispy onions. Wonderful work, Chef!
ROASTIN’ Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil, the NOMU rub and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
SEEDS & DRESSED BEANS
Boil the kettle. Place the seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the black beans on a separate roasting tray, coat in oil and seasoning, and set aside.
GET THE RICE GOING
Place the rice in a pot with 675ml [900ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
Peas & TOMATOES
In a salad bowl, combine the sweet chilli sauce with 2 [3]|#7DA0D7 tbsp of olive oil. Mix in the coconut sugar, ½ the lemon juice (to taste), and the chilli (to taste). Toss through the tomatoes, season, and set aside to marinate. Submerge the Peas in boiling water for 2-3 minutes until heated through. Drain and set aside.
HALFWAY, HOORAY!
When the Butternut reaches the halfway mark, pop the tray of beans into the oven for the remaining time.
ASSEMBLE THE RICE SALAD
Place the rice and roasted veg into a large bowl and toss through the Peas, the tomatoes, and the tomato marinade dressing (to taste). In a separate bowl, toss the green leaves with the remaining lemon juice and seasoning.
A COLOUR & FLAVOUR BURST!
Make a bed of moreish rice salad and scatter with the dressed leaves. Finish with flecks of pumpkin seeds and sprinkles of crispy onions. Wonderful work, Chef!
ROASTIN’ Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil, the NOMU rub and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
SEEDS & DRESSED BEANS
Boil the kettle. Place the seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the black beans on a separate roasting tray, coat in oil and seasoning, and set aside.
GET THE RICE GOING
Place the rice in a pot with 675ml [900ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
Peas & TOMATOES
In a salad bowl, combine the sweet chilli sauce with 2 [3]|#7DA0D7 tbsp of olive oil. Mix in the coconut sugar, ½ the lemon juice (to taste), and the chilli (to taste). Toss through the tomatoes, season, and set aside to marinate. Submerge the Peas in boiling water for 2-3 minutes until heated through. Drain and set aside.
HALFWAY, HOORAY!
When the Butternut reaches the halfway mark, pop the tray of beans into the oven for the remaining time.
ASSEMBLE THE RICE SALAD
Place the rice and roasted veg into a large bowl and toss through the Peas, the tomatoes, and the tomato marinade dressing (to taste). In a separate bowl, toss the green leaves with the remaining lemon juice and seasoning.
A COLOUR & FLAVOUR BURST!
Make a bed of moreish rice salad and scatter with the dressed leaves. Finish with flecks of pumpkin seeds and sprinkles of crispy onions. Wonderful work, Chef!
Frequently Asked Questions
What is the preparation time for Hot ’n Tangy Butternut Salad?
The preparation time for Hot ’n Tangy Butternut Salad with charred black beans, crispy onions & zingy dressing is between 20 and 35 minutes.
What is the total time required to make Hot ’n Tangy Butternut Salad with charred black beans, crispy onions & zingy dressing?
The total time required to make Hot ’n Tangy Butternut Salad with charred black beans, crispy onions & zingy dressing is between 40 and 55 minutes.
How many servings does Hot ’n Tangy Butternut Salad provide?
4 servings
What are the main ingredients in Hot ’n Tangy Butternut Salad?
Baby Tomatoes, Black Beans, Brown Basmati Rice, Butternut, Coconut Sugar, Crispy Onion Bits, Fresh Chilli, Fresh Chillies, Green Leaves, Lemon Juice, NOMU Spanish Rub, Peas, Pumpkin Seeds, Thai Sweet Chilli Sauce
What is the nutritional information of Hot ’n Tangy Butternut Salad?
Calories: 796, Carbs: 144 grams, Fat: grams, Protein: 25.1 grams, Sugar: 32.4 grams, Salt: 1250 grams
How do I prepare Hot ’n Tangy Butternut Salad?
HALFWAY, HOORAY!: When the butternut reaches the halfway mark, remove from the oven and scatter over the beans and return to the oven for the remaining time. PEAS & TOMATOES: In a salad bowl, combine the sweet chilli sauce with 2 [3]|#7DA0D7 tsp of olive oil. Mix in the coconut sugar, ½ the lemon juice (to taste), and the chilli (to taste). Toss through the tomatoes, season, and set aside to marinate. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain and set aside. SEEDS & DRESSED BEANS: Boil the kettle. Place the seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the black beans in a bowl, coat in oil and seasoning, and set aside. ROASTIN’ BUTTERNUT: Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil, the NOMU rub and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). GET THE RICE GOING: Place the rice in a pot with 225ml [450ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover. A COLOUR & FLAVOUR BURST!: Make a bed of moreish rice salad and scatter with the dressed leaves. Finish with flecks of pumpkin seeds and sprinkles of crispy onions. Wonderful work, Chef! ASSEMBLE THE RICE SALAD: Place the rice and roasted veg into a large bowl and toss through the peas, the tomatoes, and the tomato marinade dressing (to taste). In a separate bowl, toss the green leaves with the remaining lemon juice and seasoning.
What should be prepared from my kitchen to make Hot ’n Tangy Butternut Salad?
Baby Tomatoes, Black Beans, Brown Basmati Rice, Butternut, Coconut Sugar, Crispy Onion Bits, Fresh Chilli, Fresh Chillies, Green Leaves, Lemon Juice, NOMU Spanish Rub, Peas, Pumpkin Seeds, Thai Sweet Chilli Sauce
How many calories does Hot ’n Tangy Butternut Salad have?
796 calories
How much fat content does Hot ’n Tangy Butternut Salad have?
grams
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