Broccoli + Kabocha Bowl
a delicious and hearty bowl that is perfect for any fall evening!
Ingredients
- ½ cup uncooked brown rice
- 1 (1-lb) seeded kabocha squash cut into 1/2 in.thick wedges
- 2 cups broccoli florets
- 8 red sweet mini bell peppers
- 4 tbsp. olive oil
- 1 ¼ tsp. kosher salt
- 2 tsp. store-bought Mole Sauce
- 2 Tbsp. lime juice
- 1 ½ tsp. honey
- ¼ cup chopped roasted, unsalted peanuts
- ½ cup loosely packed fresh cilantro
Instructions
- Preheat oven to 425°. Cook rice according to package directions. Omitting salt and fat, toss together squash, broccoli, bell peppers, black pepper, 2 Tablespoons oil, and ¾ teaspoon salt on a large rimmed baking sheet. Spread in an even layer. Bake veggies, turning over halfway through, until tender and browned, about 25 minutes.
- Stir together mole and 2 Tablespoons hot water in a small microwave bowl until smooth. Microwave bowl until smooth. Microwave on high just until steaming, about 15 seconds. Whisk lime juice, honey, remaining 2 Tablespoons oil, and remainin½ teaspoon salt.
- Divide rice among bowls; top with veggies. Drizzle with mole mixture, and sprinkle with peanuts. Garnish with cilantro.
Notes
Makes GREAT leftovers too!