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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
210 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 380mg
- Total Carbohydrates: 35g
- Protein: 5g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 19%
Recipe Source:
Courtesy of McCormick