Best with Organic Cooked Beets

Farmer’s Market Forbidden Rice Bowls with Pesto Sauce

Prep Time: 10 min // Cook Time: 25 min Servings: 3-4 Rice Bowls

What to do

  1. 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.
  2. 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

For Serving:

3 to 4 cups cooked forbidden rice

Pesto sauce