Ingredients
- null 1 cup RiceSelect® Black Rice
- null 2 cups vegetable broth
- null 1 tbsp olive oil
- null 3 cups butternut squash, peeled & cubed (about 1 medium)
- null 1 block (14 oz) firm tofu, pressed and cubed
- null 1 tsp smoked paprika
- null 1/2 tsp ground cinnamon
- null 1/2 tsp salt
- null 1/4 tsp black pepper
- null 2 mandarin oranges, peeled and segmented
- null 1/2 cup arugula
- null 1/2 cup dried cranberries
- null 1/3 cup toasted pumpkin seeds
- null 2 tbsp fresh parsley, chopped
- null 3 tbsp olive oil
- null 1 1/2 tbsp balsamic vinegar
- null 1 tsp honey
- null 1 tsp Dijon mustard
- null 1/4 tsp salt
- null 1/8 tsp pepper
Instructions
- Roasted squash, warm spices, black rice and the bright pop of juicy mandarin oranges give these loaded bowls plenty of finesse.
- Preheat oven to 400°F. Prepare rice according to package directions. Replace water with vegetable broth.
- Toss squash and tofu with olive oil, paprika, cinnamon, salt & pepper. Roast on a baking sheet for 20 minutes, flipping halfway, until caramelized and tender.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, mustard, salt and pepper. Set dressing aside.
- In a large bowl, combine rice, squash, oranges, arugula, cranberries, pumpkin seeds, and parsley. Toss with dressing.