It’s officially fall and the perfect time to refresh your meal routine!
You know that I am all about in-season produce as it is typically more affordable, nutritious and at its peak in terms of taste. This power bowl embraces the best of the season and is balanced with plant protein, high quality carbohydrates, fiber, vitamins and minerals to keep you satiated and energized for your fall days.
Here is how to make it:
Leafy greens: The darker, the better! Dark leafy greens are a good source of vitamins, minerals and antioxidants. For this bowl I used spicy-tasting arugula to accompany the sweeter tasting fall veggies.
In-season cooked veggies: Brussels sprouts and butternut squash are two fall produce standouts! Both are packed with fiber, vitamins and minerals.
Whole grains and plant protein: This dish is made with Zatarain’s NEW Garden District Kitchen brown rice with bean mixes. I used the Parmesan Garlic Brown Rice with White Beans which adds a mix of rich, nutty Parmesan, garlic, ground pepper, whole grain brown rice, white beans and kale. These are an easy way to add whole grains and plant protein to your meals. The best part is that they are ready in just 10 minutes and are packed with at least 11 grams of protein and 9 grams of fiber per servings plus a lot of New Orleans flavor. All five flavors are gluten free and contain no artificial flavors, colors or added MSG. You can find the new Zatarain’s Garden District Kitchen line in retailers nationwide and be sure to check out other delicious recipes on their website like the Savory Mushroom, Bacon & Roasted Garlic Adobo Rice made with Zatarain’s Roasted Garlic Adobo Brown Rice with Black Beans.
Fruit: no-added sugar cranberries add natural sweetness to this dish plus a pop of color!
Healthy fats: pepitas are a good source of heart-healthy fats and are a nutrient- dense crouton swap addition to this power bowl.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 30 minutes |
| Servings |
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- 3 cups arugula
- 1 cup Brussels sprouts, ends trimmed
- 1 cup butternut squash, cut into small cubes
- 1/2 cup Zatarain’s® Parmesan Garlic Brown Rice
- 2 tbsp pepitas
- 2 tbsp no-sugar added dried cranberries
- 1 tbsp avocado oil
- 2 tbsp tahini dressing
Ingredients
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- Cook Zatarain’s Parmesan Garlic Brown Rice with White Beans on the stovetop according to instructions and set aside.
- Bring a medium pot of water to a boil on the stovetop. Place brussels sprouts in the boiling water and cook them for 10-12 minutes or until tender. Drain and transfer to a large mixing bowl.
- Warm a half-tablespoon of avocado oil in a large skillet over medium-high heat. Add butternut squash and cook for about 5 minutes or until tender. Remove and add to the large mixing bowl with remaining ingredients.
- Toss ingredients to coat with tahini dressing and transfer to a serving bowl.
This recipe was sponsored by Zatarain’s.
