Halloween Bowl with Black Beans, Squash and Lime Yogurt

A colorful Halloween bowl with black beans, roasted Hokkaido squash and lime yogurt. The black beans make it a spooky, atmospheric dinner for the evening.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 150 g Basmati rice
• 300 g Hokkaido squash
• 1 can can black beans (drained)
• 1 can can corn (drained)
• 1 pc avocado
• 1 pc lime
• 1 bunch bunch cilantro
• 1 pc red onion
• 1 pc garlic clove
• 1 tsp ground cumin
• 1 tsp sweet paprika powder
• 1 tbsp cooking oil
• 60 g feta
• 20 g pumpkin seeds
• 150 g plain yogurt

Method

1. Cook the rice according to the package instructions for about 12 minutes, then drain and keep warm covered.
2. Wash the squash, remove the seeds and cut into roughly 2 cm cubes; the skin can stay on.
3. Heat the cooking oil in a large pan and fry the squash cubes with salt and sweet paprika powder over medium heat for about 10 minutes, until soft and golden brown.
4. Toast the pumpkin seeds briefly in a second, dry pan until fragrant, then remove them.
5. Drain the black beans and corn, add them to the pan with the squash, season with cumin and heat through for 2 minutes.
6. For the dip, mix the yogurt with the juice of half a squeezed lime, the pressed garlic clove, salt and pepper.
7. Halve the avocado, remove the pit, dice it and drizzle with a little lime juice.
8. Finely dice the red onion and chop the cilantro.
9. Divide the rice between two bowls, top with the squash and bean mixture, and serve with avocado, onion, cilantro and crumbled feta.
10. Sprinkle with pumpkin seeds and serve the lime yogurt alongside.