Coconut brown rice with ginger lime and squash
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (9)

Coconut brown rice with ginger lime and squash

NUTRITION · PER SERVING48M COOK
CAL 41%·PRO 70%
CARBS 91G45% OF CAL
8G FIBER0G ADDED0G INTRINSIC67G OTHER17G TOTAL SUGAR
FAT 36G40% OF CAL
17G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Coconut-infused brown rice with roasted butternut squash, ginger, lime, and cashews, topped with salmon. Aromatic and nourishing, a complete protein-forward meal.

maingrain bowlfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 300 g brown rice
  • 4 shallots (, finely diced (or one large onion))
  • 3 garlic cloves (, minced)
  • 1/2 tbsp minced fresh ginger
  • 1 red bell pepper (, diced)
  • 400 g | 14oz butternut squash (, cubed)
  • 2 tbsp lime juice
  • 2 tbsp agave nectar
  • 500 ml | 2 cups hot vegetable stock
  • 250 ml | 1 cup coconut milk
  • 1 tsp salt
  • 3 tbsp spring onions (, thinly sliced)
  • 3 tbsp roasted salted cashews (, roughly chopped)
  • 1 red chilli finely sliced (to garnish)
  • 2 packs The Saucy Fish Co. Salmon with chilli (, lime and ginger dressing)
PREP
10M
SODIUM
963MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.