Ingredients
- 410g butternut squash – cut into 1-inch cubes
- 246g corn, kernels – fresh or frozen
- 1 tbsp olive oil – plus two teaspoons, divided
- 1/4 tsp salt
- 1/2 tsp chilli Powder
- 195g wild rice – rinsed
- 295ml water
- 270g black beans, canned, low-sodium – rinsed and drained
- 80ml lime juice - about 1 lime
Nutritional information
Calories : 334.3kcal
Total fat : 5.1g
Saturated fat : 0.7g
Sodium micrograms : 412.9μg
Total carbs : 63.7g
Dietary fibre : 11.5g
Protein : 13.5g
Sugar : 5.8g
Vitamin A : 25.3%
Vitamin C : 40.4%
Calcium : 8.7%
Iron : 18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Method
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1
Preheat oven to 220°C.
-
2
Toss the butternut squash and corn with 1 tbsp olive oil, salt, and chilli powder. Spread on a baking sheet and bake for 20-30 minutes, until the squash is tender enough to be pierced easily with a fork
-
3
As the veggies roast, combine rice, water, and 1 tsp of olive oil in the Cooking Pot. Close the lid, select the BROWN RICE setting.
-
4
Once the rice has finished cooking, combine with the cooked squash and corn in a large bowl. Add black beans, lime juice, and the remaining 1 tsp of olive oil and toss to combine.
Nutritional information
Calories : 334.3kcal
Total fat : 5.1g
Saturated fat : 0.7g
Sodium micrograms : 412.9μg
Total carbs : 63.7g
Dietary fibre : 11.5g
Protein : 13.5g
Sugar : 5.8g
Vitamin A : 25.3%
Vitamin C : 40.4%
Calcium : 8.7%
Iron : 18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
