Prep Time: 15 mins Cook Time: 23 mins Total Time: 38 mins Servings: 4
Ingredients:
- 1 cup uncooked short grain brown rice
- 1 large beet
- 1 butternut squash
- 1 lb Brussels sprouts
- 4 cups kale
- Drizzle of extra-virgin olive oil
- Sea salt and black pepper to taste
Dressing
- ¼ cup water
- 2 garlic cloves
- 2 tbsp white balsamic vinegar
- 2 tbsp Dijon mustard
- 1 tsp pure maple syrup
- ¼ tsp ground thyme
- Sea salt and black pepper to taste
Toppings
- Green onions chopped
- Roasted cashews chopped
- Basil leaves
Instructions:
- Preheat oven to 400°F
- Peel and cube the beets and butternut squash (remove seeds) into bite size pieces. Slice the ends off of the Brussels sprouts and slice in half.
- Evenly spread the vegetables on a large rimmed baking pan. Use two pans if you run out of room. Lightly drizzle the olive oil (see note) over the vegetables and sprinkle with salt and pepper to taste. Roast for approximately 45 minutes (toss the vegetables half way through roasting), or until they are caramelized and fork tender.
- While the vegetables are roasting, cook the rice according to the instructions on the package.
- While the rice is cooking, make the dressing.
- In a blender, add the water, garlic, vinegar, mustard, maple syrup, thyme and salt and pepper and blend until smooth and creamy, approximately 1 minute.
- Put the rice in a large bowl and put the vegetables on top. Toss with the dressing and divide into four bowls. Garnish with the green onions, cashews, and basil leaves.
Original recipe can be found here!
