Description
A colourful and satisfying dish combining tender honey lime roasted pumpkin with creamy avocado rice, cherry tomatoes, red onion, fresh coriander, toasted pumpkin seeds, and a bright honey lime dressing. The caramelised pumpkin and cool avocado rice create a delicious balance of sweet, zesty, creamy, and crunchy textures.
Ingredients
For the Roasted Pumpkin:
3 cups pumpkin, peeled and cubed (420 g)
1 tbsp olive oil (15 ml)
1 tbsp honey (21 g)
1 tbsp fresh lime juice (15 ml)
1 tsp smoked paprika (2 g)
½ tsp garlic powder (1.5 g)
½ tsp ground cumin (1 g)
¼ tsp salt (1.5 g)
¼ tsp black pepper (0.5 g)
For the Avocado Rice:
2 cups cooked jasmine or basmati rice (320 g)
1 large avocado, diced (200 g)
½ cup cherry tomatoes, diced (75 g)
¼ cup red onion, finely diced (40 g)
2 tbsp fresh coriander, chopped (8 g)
1 tbsp fresh lime juice (15 ml)
1 tbsp olive oil (15 ml)
¼ tsp salt (1.5 g)
For the Honey Lime Dressing:
2 tbsp honey (42 g)
2 tbsp fresh lime juice (30 ml)
1 tbsp olive oil (15 ml)
1 tsp Dijon mustard (5 g)
½ tsp garlic powder (1.5 g)
¼ tsp salt (1.5 g)
For Garnish:
2 tbsp pumpkin seeds, toasted (18 g)
1 tbsp fresh coriander, chopped (4 g)
Lime wedges, for serving
Instructions
1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Place the cubed pumpkin in a bowl and add the olive oil, honey, fresh lime juice, smoked paprika, garlic powder, cumin, salt, and black pepper. Toss well until evenly coated.
3. Spread the seasoned pumpkin across the prepared baking sheet in a single layer, leaving space between the pieces for even browning.
4. Roast for 25–30 minutes, turning the pumpkin once halfway through cooking, until tender in the centre with lightly browned and caramelised edges. Remove from the oven and set aside.
5. While the pumpkin is roasting, place the cooked jasmine or basmati rice in a mixing bowl.
6. Add the diced avocado, cherry tomatoes, red onion, fresh coriander, lime juice, olive oil, and salt. Gently fold everything together, taking care not to mash the avocado.
7. Make the honey lime dressing by whisking together the honey, fresh lime juice, olive oil, Dijon mustard, garlic powder, and salt until smooth and slightly creamy.
8. Place a round food ring or small mould in the centre of a serving plate. Spoon in a portion of the avocado rice and gently press it down to create an even layer.
9. Add a layer of roasted pumpkin on top and press lightly so the stack holds together.
10. Carefully lift the food ring or mould straight upwards to reveal the layered stack. Repeat with the remaining avocado rice and roasted pumpkin.
11. Drizzle each stack with the honey lime dressing and sprinkle with toasted pumpkin seeds and fresh coriander.
12. Serve with lime wedges on the side while the roasted pumpkin is still slightly warm.
Notes
Cut the pumpkin into similar-sized cubes so the pieces roast evenly. Arrange the pumpkin in a single layer rather than overcrowding the baking sheet to encourage better browning. Handle the avocado gently when folding it into the rice to keep the pieces intact. Use freshly cooked or properly cooled fluffy rice so the stack remains easy to shape. Press the layers firmly but gently so the stacks hold their shape without crushing the avocado or pumpkin. Serve the dressing just before eating to keep the layers neat and preserve their textures. A firm pumpkin variety that holds its shape well when roasted works best. Brown rice can be used instead of jasmine or basmati rice for a slightly firmer texture. The roasted pumpkin, cooked rice, and honey lime dressing can be prepared ahead of time. Mix the avocado into the rice closer to serving. A food ring is helpful but not essential; a small bowl or ramekin can also be used to create neat layers. Reduce the honey slightly if you prefer a more tangy dressing. Serve as a light lunch, satisfying vegetarian-style main course, or elegant side dish alongside grilled vegetables or your favourite protein.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean