Lunch

Hearty Veggie + Brown Rice Bowl

This is a Starbucks copy cat meal, and is great to make in bulk and use for meal prep. The beets turned my rice pink, which made me regret tossing the salad before taking the photo, but what can you do?

Ingredients:

  • 6-9 cups kale chopped
  • 2 cups cooked brown rice
  • 2 cups broccoli 
  • 2 cups cooked butternut squash cubed
  • 2 small beets steamed or roasted
  • 1 cup fresh garden peas (I used frozen)
    Lemon Tahini Dressing:
  • 4 tbsp tahini
  • 1 tbsp maple syrup
  • 3 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/8 tsp cayenne pepper
  • 2-3 tbsp warm water to thin as needed

Directions:

Cook the brown rice according to the package instructions. Roast cubed squash, broccoli and beets at 425 deg F. for about 25-30 minutes. While that's cooking, prepare kale and whisk together dressing ingredients. Once brown rice and veggies are finished and have cooled, build your salads by dividing kale into bowls, top it with veggies, rice and dressing. Enjoy!

March 7
Breakfast
March 7
Dinner