Preheat oven to 450 degrees. Place Brussels sprouts, squash, and bell pepper in a large bowl. Drizzle vegetables with olive oil and season with garlic powder, salt, and pepper; toss to coat. Spread in a single layer on a large foil-lined baking pan.
Overflowing with vibrant vegetables like brussels sprouts and butternut squash, this homemade vegetarian buddha bowl made with McCormick® Hint of Salt Garden Vegetable Rice is the cure-all for anyone in need of new ideas for dinner. Customize it with tasty toppings like shelled edamame, roasted nuts, or hummus.
Servings and Ingredients
|1 c. Brussels sprouts, trimmed and halved|
|1 c. butternut squash, peeled, seeded, and chopped|
|½ small red bell pepper, seeded and sliced|
|2 tsp. Gustare Vita olive oil|
|¼ tsp. McCormick garlic powder|
|¼ tsp. Hy-Vee salt|
|⅛ tsp. McCormick pure ground black pepper|
|1 (8.8-oz.) bag McCormick hint of salt garden vegetable rice|
|Desired toppings, such as: shelled edamame, roasted nuts, toasted sesame seeds, and/or hummus|
Things To Grab
- Large bowl
- Aluminum foil
- Large baking pan
Roast 30 minutes or until vegetables are fork-tender, stirring occasionally.
Heat garden vegetable rice according to package directions. Divide evenly between two bowls. Top with roasted vegetables and desired toppings.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 380mg
- Total Carbohydrates: 35g
- Protein: 5g
Courtesy of McCormick