Summer Squash Rice Bowl with Tomato and Avocado

Name: Summer Squash Rice Bowl with Tomato and Avocado Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3
Ingredients: brown rice 3 cups cooked; Lite Soy Sauce 1 tbsp; Sriracha Hot Sauce 1 Tbsp; Agave Nectar 1 tsp; Canola oil 1 tsp; Summer Squash 2 cup sliced; Shallots 2 tbsp chopped; Garlic 1 clove; Spinach fresh 1.5 cup; Red Ripe Tomatoes 2/3 cup diced; Avocado 1 Haas diced

Minutes to Prepare: 15
Minutes to Cook: 10

Number of Servings: 3

Ingredients

brown rice, 3 cups cookedLite Soy Sauce, 1 tbspSriracha Hot Sauce, 1 TbspAgave Nectar, 1 tspCanola oil, 1 tspSummer Squash, 2 cup, slicedShallots, 2 tbsp choppedGarlic, 1 cloveSpinach, fresh, 1.5 cupRed Ripe Tomatoes, 2/3 cup, dicedAvocado, 1 Haas, diced

Directions

Mix soy sauce, sriracha, and agave nectar into rice and set aside.
Saute shallot in canola oil until beginning to soften. Add squash, saute for a couple of minutes and add garlic, continue until tender. Add spinach and cook until just wilted. Season to taste.
Top rice with vegetables, then top bowls with avocado and tomato.

Serving Size:�approximately 1.5 cups.

Servings Per Recipe: 3

Nutritional Info Amount Per Serving