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.