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!
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!
Key products
Instructions
Instructions
- 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.
- Roast squash 30 to 35 minutes or until tender.
- 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.
- Divide hot rice between 4 serving bowls. Top with roasted squash, cabbage mixture and desired toppings. Drizzle with remaining vinaigrette to serve.
