Veggie Rice Bowl

Name: Veggie Rice Bowl
Prep time: 10 min
Cook time: 35 min
Yield: 4
Ingredients: 4 cups cubed butternut squash; 3 tbsps extra-virgin olive oil; 2 tsps garlic powder; 1/2 tsp paprika; 2 tsps salt; 1/4 tsp black pepper ground; 1/4 cup cider vinegar; 4 cups shredded red cabbage; 2 cups matchstick carrots; 2 packet (about 8-ounces each) microwave-ready white or brown rice cooked; Sliced red or yellow bell pepper; Chickpeas; Chopped avocado; Crumbled feta cheese; Fresh cilantro leaves

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!

10m

PREP TIME

35m

COOK TIME

401

CALORIES

15

INGREDIENTS

Servings: 4

Ingredients

Rice Bowl
4 cups cubed butternut squash
3 tablespoons extra-virgin olive oil
2 teaspoons McCormick® Garlic Powder
1/2 teaspoon McCormick® Paprika
2 teaspoons salt
1/4 teaspoon McCormick® Pure Ground Black Pepper
1/4 cup cider vinegar
4 cups shredded red cabbage
2 cups matchstick carrots
2 packet (about 8-ounces each) microwave-ready white or brown rice, cooked
Optional Toppings
Sliced red or yellow bell pepper
Chickpeas
Chopped avocado
Crumbled feta cheese
Fresh cilantro leaves

KEY PRODUCTS

INSTRUCTIONS

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.