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.
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.
Fall For This Rice Bowl
Nothing says “autumn is here” like squash and sweet potato dishes, and our Autumn Vegetable and Rice Power Bowl recipe made with Success® Jasmine Rice is no exception! With the sweet, earthy and buttery flavors of maple-roasted sweet potatoes, butternut squash and beets, perfectly paired with lentils, pumpkin seeds, goat cheese and balsamic vinaigrette this dish is like autumn in a bowl. The array of flavors and textures in this dish will bring warmth and comfort to any crisp autumn evening.
Let your oven do most of the work with this effortless recipe. Simply chop the vegetables and toss them in olive oil. Then, layer them onto a baking sheet and bake for half an hour. While the veggies roast, cook the rice and divide it into separate bowls. When the veggies are done, add them to the rice bowls along with the lentils, pumpkin seeds and goat cheese, and drizzle with balsamic vinaigrette for that final touch. Enjoy abundant flavors with very little effort with this vibrant vegetarian dish.
If you’re all about warm and comforting fall favorites, you might also want to cuddle up to a bowl of Butternut Squash Soup with Brown Rice. Or how about this vegetarian mushroom meatloaf?
