Thursday, October 2, 2014

Hearty Veggie and Brown Rice Salad Bowl

I love copycat recipes. I've made a couple before and google them often. One of my current favorite salads is Starbucks' veggies & rice salad bowl, but it costs about $8 each time I buy it (which is very often). I decided to make it for myself and spent about $15 on ingredients that made about five salads! The recipe is below and makes two salads.

Prep Time: 15 minutes
Cook Time: 30 - 45 minutes

Nine (9) ounces of brown rice, cooked and cooled
1/2 cup of butternut squash, cubed
3/4 cup of kale, chopped
1/2 cup of broccoli florets
Three (3) tablespoons of goddess dressing -- I used Annie's Organic dressing (vegan!), but you can make your own goddess dressing too
Two (2) teaspoons of olive oil
Salt & pepper to taste

Preheat your oven to 400F degrees.
In a bowl, coat your butternut squash cubes with olive oil, salt, and pepper.

Roast the squash for 30 minutes, or until tender.
While the squash is roasting, steam the broccoli until it is tender.
Once the squash and broccoli are done, please them in a bowl and cool in the refrigerator.

In a serving bowl or tupperware container (however you plan to eat your salad), spoon in half of the brown rice, half of the cooled squash, half of the cooled broccoli, and top with the kale.

If you plan to eat it immediately, drizzle 1 to 1 1/2 tablespoons of dressing on top and enjoy.
If you plan to save until later, keep the dressing in a separate container and keep everything refrigerated until ready to use.