Autumn Vegetable and Rice Power Bowl
Autumn’s vibrant colors are here with our delicious, vegetarian Autumn Vegetable and Rice Power Bowl made with Success® Jasmine Rice.
(4 votes, average: 3.50 out of 5)
Ingredients
- 2 cups peeled, diced butternut squash
- 2 cups peeled, diced sweet potatoes
- 3 tbsp olive oil, divided
- 1 tbsp maple syrup
- 1 tbsp fresh thyme leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups peeled, diced beets
- 2 bags Success® Jasmine Rice
- 4 cups mixed greens
- 1 can (15 oz) brown lentils, drained and rinsed
- 1/2 cup crumbled goat cheese
- 1/3 cup pumpkin seeds
- 1/2 cup prepared balsamic dressing
Instructions
Bring autumn to the table with this delicious and vibrant Autumn Vegetable and Rice Power Bowl packed with nutrients and fall flavors.
Step 1
Preheat oven to 400°F. Toss together butternut squash, sweet potatoes, 2 tablespoons of oil, maple syrup, thyme, salt and pepper in a large bowl. Arrange vegetables in a single layer on a parchment paper–lined baking sheet.
Step 2
In same bowl, toss beets with remaining oil until well coated. Add to baking sheet with butternut squash and sweet potatoes. Bake for 30 to 35 minutes, or until golden brown and tender.
Step 3
Meanwhile, prepare rice according to package directions. Divide rice among bowls. Top with greens, roasted vegetables, lentils, goat cheese and pumpkin seeds. Drizzle with balsamic dressing.
Recipe Tip
Substitute honey for maple syrup, if desired.
