What to do
- Preheat the oven to 425 degrees F. Spread the chopped squash over a baking sheet, drizzle with olive oil, and sprinkle with sea salt. Use your hands to toss everything until well-coated. Roast the squash for 25 to 30 minutes, until it has reached desired doneness. Remove from the oven and allow veggies to cool.
- Divide forbidden rice between 3 to 4 bowls, followed by the remaining ingredients. Drizzle generously with store-bought or homemade pesto sauce.
What you’ll Need
1 tablespoon olive oil
1 large patty pan squash
1 zucchini squash
1 (8.8-ounce) package Love Beets organic cooked beets, chopped
1.5 cups heirloom cherry tomatoes
2 ounces microgreens
3 to 4 cups cooked forbidden rice