Veggie Power Ready-to-eat Jasberry Rice Bowl

Ingredients

• 1 pack Ready-to-eat Jasberry Rice Original
• 200g Brussel sprouts, halved
• 2 tbsp extra-virgin olive oil, divided
• 1 tbsp Organic Coconut Flower Nectar
• 1 tsp salt, divided
• 1/2 butternut squash, peeled and cubed
• 1 tsp paprika powder
• 1 tsp garlic powder
• 2 to 3 handfuls of chopped kale
• 2 tbsp pecan, chopped
• For Dijon Dressing
• 1/4 cup extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp Organic Coconut Flower Nectar
• 2 tsp Dijon mustard
• salt and black pepper to taste

Instructions

• Preheat oven to 425F (220C)
• Arrange Brussel sprouts on a baking sheet and toss with 1 tbsp extra virgin olive oil, Organic Coconut Flower Nectar, and salt. On a separate baking sheet, toss butternut squash with remaining 1 tbsp extra virgin olive oil, paprika powder, garlic powder, and salt. Place both baking sheets in the oven, and roast for 15-20 minutes or until tender.
• Meanwhile, heat up 1 tbsp extra virgin olive oil in a small sauce pan with low heat, put in Ready-to-eat Jasberry Rice Original straight out of the pouch, stir in kale, mix well.
• Prepare dressing by combining all the Dijon dressing ingredients together.
• Assemble bowls by dividing Ready-to-eat Jasberry Rice Original and kale mixture by half of the bowl. Divide roasted vegetables on another half.
• Drizzle with dressing and top with chopped pecans. Enjoy!