Brazilian Black Bean Bowls with Roasted Squash, Coconut Rice and Orange Vinaigrette

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the squash on a sheet pan and toss it with 1 1/2 tablespoons olive oil, cumin, sweet paprika, 1 teaspoon salt, and black pepper. Roast for 30 to 35 minutes at 220 °C / 425 °F, turning halfway through, until browned and tender.

2. 2

   While the squash roasts, make the coconut rice. In a medium saucepan combine the rice, coconut milk, water, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes.

3. 3

   In another saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the diced onion and half of the chopped garlic. Sauté for 3 to 4 minutes until fragrant and softened. Stir in the black beans and bay leaves. If too thick, add 60 to 120 ml (1/4 to 1/2 cup) water. Simmer on low for 12 to 15 minutes, lightly mashing a small portion of the beans to thicken. Remove the bay leaves and adjust the salt.

4. 4

   Make the orange vinaigrette. In a bowl combine the remaining diced onion, the remaining chopped garlic, orange juice, orange zest, white wine vinegar, the remaining 1/2 tablespoon olive oil, cilantro, and scallions. Add a pinch of salt and mix well. Let it rest for 10 minutes so the onion softens slightly.

5. 5

   Fluff the coconut rice with a fork. Divide the rice among bowls, then top with the hot black beans and roasted squash.

6. 6

   Finish each serving with the orange vinaigrette, toasted pumpkin seeds, and orange segments. Serve immediately.