Prep Time | 10 minutes |
Cook Time | 20 minutes |
Passive Time | 30 minutes |
Servings |
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Ingredients
- 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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Instructions
- 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.
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