Butternut Squash & Brown Rice Poke Bowl

January is over and any new year’s resolutions are (surely) out of the window for most of us by now - but this is a nourishing, healthy dish to form part of your repertoire long after you’ve foregone 5:2, low carb or any other dietary punishments.

Poke bowls originated in Hawaii where they’re traditionally made with fresh, raw fish. This vegan version centres on sweet, roasted butternut squash for a seasonal twist but otherwise uses the same basic building blocks of brown rice, crunchy vegetables and a sharp, punchy dressing.

It’s perfect for office packed lunches, if you’re one of the returning few (it’s great for meal prepping for the week, if that’s your vibe) or simply to enjoy on those days when you want to pack in lots of good flavours, that are good for you too.

Feel free to mix up the salad veg, this is a dish that really can use up what you have in the fridge, such as sliced radishes, shredded cos lettuce or cabbage, massaged kale, or whatever you fancy. You just want lots of crunch and different flavours to really make this bowl sing.

Serves 2

Ready in around 30 minutes

Ingredients

  • 1/2 a butternut squash

  • 120g brown rice

  • 2 spring onions

  • 1 baby or 1/3 full size cucumber

  • 1 medium carrot

  • 1/4 small red cabbage, core removed

  • 1 ripe avocado

  • Black sesame seeds to garnish

  • a drizzle of oil

Dressing

  • 2cm square piece of ginger, peeled and grated

  • 1 small clove garlic, peeled and grated

  • 1.5 tbsp white wine/rice vinegar

  • 1.5 tbsp mirin

  • 1.5 tbsp soy sauce

  • Juice of 1 lime or lemon  

  • Chilli flakes (optional)

Method

  1. Preheat the oven to 220℃/200℃ fan, and put a medium pan of salted water on to boil.

  2. Peel the squash, scoop out the seeds and innards, chop into 2cm cubes. Drizzle with a little oil and sprinkle with salt, then roast in oven for 30 mins or until tender.

  3. Cook the brown rice in the boiling salted water until tender. Drain the rice and run it under cold water, drain thoroughly again before returning to the pan or a bowl with a few drops of sesame oil.

  4. Slice the white and green part of the spring onions finely and set aside.

  5. Peel the carrot skin, then peel the carrot and the cucumber into ribbons using a vegetable peeler.

  6. Using a sharp knife or a mandolin, finely shred the red cabbage.

  7. Peel, destone and slice the avocado.

Dressing

  1. Combine all the ingredients in a small bowl and mix together. Add a pinch of sugar to taste.

Assembly

  1. Divide the rice between two deep bowls then place the butternut squash in the centre, arranging the other vegetables in piles around the squash. Drizzle with the dressing, scatter over the sliced spring onions and sesame seeds.

Gemma Scott