Summer Squash Rice Bowl with Tomato and Avocado
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 372.8
- Total Fat: 12.7 g
- Cholesterol: 0.0 mg
- Sodium: 249.6 mg
- Total Carbs: 59.7 g
- Dietary Fiber: 9.0 g
- Protein: 7.9 g
View full nutritional breakdown of Summer Squash Rice Bowl with Tomato and Avocado calories by ingredient
Introduction
This was one of those last-minute, what-do-I-have-that-I-can-throw-together meals, and I like the way it turned out! This was one of those last-minute, what-do-I-have-that-I-can-throw-together meals, and I like the way it turned out!Number of Servings: 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
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.
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.