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Squash Grain Bowl
Recipe:
Ingredients:
INSTRUCTIONS (SERVES 4)
½ cup brown rice
½ cup quinoa
2 cups vegetable broth or water
1 carnival or acorn squash
1 tbsp olive oil or coconut aminos
½ tsp of each salt, pepper, cinnamon, paprika
4 garlic cloves, minced
1 large shallot, sliced
¼ cup sliced almonds
¼ cup dried, unsweetened cranberries
¼ cup fresh parsley, finely chopped
¼ cup balsamic reduction
Instructions:
Preheat the oven to 450 and line a large metal baking sheet with parchment paper.
Add the brown rice and broth to a medium saucepan and bring to a boil. Reduce heat, cover, and simmer for 25 minutes. Add the quinoa, stir and cover, cooking for 15 more minutes.
Carefully slice your squash in half top to bottom and remove the seeds. Slice into 1” thick slices. Place on the baking sheet and brush with oil or coconut aminos and sprinkle with seasonings. Transfer to the oven and bake for 25-30 minutes, flipping halfway.
Meanwhile, heat a cast iron skillet over medium heat and sauté the garlic and shallot for 2-3 minutes. Add in the almonds, stirring frequently to toast for about 2 minutes. Add in the cooked rice and quinoa and spread into an even layer. Stir about every minute or so for 3-4 minutes until bits of the rice and quinoa become golden. Stir in the cranberries and parsley.
Divide this mixture between four serving bowls. Top with the wedges of squash and drizzle with balsamic reduction.
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