Bring autumn to the table with this delicious and vibrant rice bowl packed with nutrients and fall flavors.
Preheat oven to 400˚F. In large bowl, toss together butternut squash, sweet potatoes, 2 tbsp oil, thyme, maple syrup, salt and pepper. Arrange in single layer on parchment paper–lined baking sheet.
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.
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.
Substitute honey for maple syrup if desired.
Nothing says “autumn is here” like squash and sweet potato dishes. Our Autumn Vegetable and Rice Power Bowl recipe made with Success® Jasmine Rice is certainly no exception with the sweet and buttery flavors of maple-roasted sweet potatoes, butternut squash, and beets that pair perfectly with lentils, pumpkin seeds, goat cheese, and balsamic vinaigrette. 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. Layer them onto a baking sheet and bake for half an hour. While the veggies roast, cook the rice and divide it into sperate bowls. When the veggies are done, add to 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 the warm and comforting fall favorites, why not cuddle up to a bowl of Butternut Squash Soup with Brown Rice.