Veggie Rice Bowl

Name: Veggie Rice Bowl
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 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 rice, cooked {brown rice, cooked}; Sliced red bell pepper {yellow bell pepper}; Chickpeas; Chopped avocado; Crumbled feta cheese; Fresh cilantro leaves

By: McCormick Kitchens

Made With:

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!

Recipe Info

Prep Time:

10m
Cook Time:

35m
Servings:

4
User Rating:

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 rice, cooked - Substitutesbrown rice, cooked
Optional Toppings
Sliced red bell pepper - Substitutesyellow bell pepper
Chickpeas
Chopped avocado
Crumbled feta cheese
Fresh cilantro leaves

Nutrition Information

(per serving)

Calories 401
Carbohydrates 64 g
Cholesterol 0 mg
Fiber 7 g
Protein 7 g
Saturated Fat 2 g
Sodium 1259 mg
Sugar 9 g
Total Fat 13 g

Key products

McCormick® Garlic Powder, 3.12 oz

$6.49

Unit price: per

McCormick® Paprika, 2.12 oz

$5.49

Unit price: per

McCormick® Pure Ground Black Pepper, 3 oz

$6.99

Unit price: per

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.