Cozy up this winter season with this fall-inspired rice bowl! Featuring our Egg Rolls for added crunch and flavor.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
2 Boxes of Feel Good Foods Egg Rolls
1 Cup Pepita Seeds
1 Butternut squash
2 Cups Brown rice
Pumpkin Ginger Dressing:
¼ Cup Olive Oil
⅓ Cup Tahini
⅓ Cup Canned Pumpkin Puree
2 Tbsp Apple Cider Vinegar
1 Tbsp Fresh Ginger
Salt and pepper to taste
Water to thin to desired consistency
-Cook Brown rice. Add rice and water to a medium size saucepan. Bring water to a boil, then reduce heat to low and cover. Bring the water to a boil. Reduce the heat so that the liquid is just barely simmering, then cover the pan.Cook for 45 minutes. Let the rice cook undisturbed for 45 minutes. Take the rice off the heat and cover again. Let the rice sit for 10 to 15 minutes.
-Use a fork to fluff the rice, then transfer it into serving bowls.
-Roast Butternut Squash.Preheat the oven to 400°F degrees and line a baking sheet with parchment paper. Toss the butternut squash with a drizzle of olive oil and spread across the sheet. Bake in the oven for 20 to 25 minutes, or until lightly browned.
-Optional to roast pepita seeds 400°F for 10-15 mins with a drizzle of olive oil, salt, and pepper.
-Cook Feel Good Foods Egg Rolls according to the package.