Veggie Rice Bowl
Chock full of filling ingredients like butternut squash, cabbage and brown or white rice, this veggie rice bowl recipe is easy recipe to customize with whatever ingredients - and McCormick® spices - you have on hand!
Voorbereiding
10 min
Bereiding
35 min
Totaal
45 min
Porties
4
Moeilijkheid
gemiddeld
Ingrediënten
- 4 kops cubed butternut squash
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons McCormick® Garlic Powder
- 1 teaspoon McCormick® Paprika
- 2 teaspoons salt
- 1 teaspoon McCormick® Pure Ground Black Pepper
- 1 kopcider vinegar
- 4 kops shredded red cabbage
- 2 kops matchstick carrots
- 2 packet (about 8-ounces each) microwave-ready white rice, cooked {brown rice, cooked}
- Sliced red bell pepper {yellow bell pepper}
- Chickpeas
- Chopped avocado
- Crumbled feta cheese
- Fresh cilantro leaves
Bereidingswijze
👨🍳 Start kookmodus- 1
Preheat oven to 450°F. Place squash in large bowl; set aside. Whisk oil, garlic powder, paprika, salt and pepper in small bowl. Drizzle 2 tablespoons of the oil mixture over squash; toss to coat well. Spread squash on large shallow baking pan lined with foil. Reserve remaining oil mixture.
- 2
Roast squash 30 to 35 minutes or until tender.
- 3
Add cider vinegar to reserved oil mixture, whisking until well blended. Mix cabbage and carrots in large bowl. Drizzle with half of the vinaigrette, tossing to mix well.
- 4
Divide hot rice between 4 serving bowls. Top with roasted squash, cabbage mixture and desired toppings. Drizzle with remaining vinaigrette to serve.
Voedingswaarden per portie
71 kcal
Calorieën
2.8g
Eiwitten
16.9g
Koolhydraten
Beoordeel dit recept
Bron: www.mccormick.com