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Squash and avocado rice bowl recipe

Squash and avocado rice bowl recipe

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Easy, speedy and filling is a winning formula for lunch and this veggie rice bowl doesn't disappoint. Using leftover roasted squash from the sticky roasted squash and noodle soup recipe, you could use whatever leftover veg or salad you have in your fridge or ring the changes with different dressings and toppings. See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 604 calories / serving
  • Vegetarian


  • 300g long-grain rice, washed
  • 2 tsp cumin seeds
  • ½ shallot, finely chopped
  • 1 lemon, juiced
  • 3 tbsp extra-virgin olive oil
  • 500g leftover sticky soy squash (see recipe, above)
  • 2 avocados, diced
  • 4 spring onions, finely sliced​
  • 100g reduced-fat salad cheese, crumbled
  • 15g fresh coriander, leaved picked
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

  • Fat

    24g 34%
  • Saturates

    5g 26%
  • Sugars

    16g 18%
  • Salt

    1.4g 22%

of the reference intake
Carbohydrate 81.4g Protein 12.8g Fibre 3.9g


  1. Cook the rice to pack instructions. Meanwhile, heat a dry frying pan over a medium heat and toast the cumin seeds for 1-2 mins, shaking the pan frequently, until fragrant. Transfer to a bowl, then whisk in the shallot, lemon juice, olive oil and season well.
  2. Reheat the squash (or serve cold if you prefer) in the microwave for 1-2 mins on high until heated through. Divide the cooked rice between 4 deep bowls and top with the squash pieces. Add the avocado, spring onions, salad cheese and coriander, and spoon over the dressing to serve.

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