Name: The Beach Bowl
Yield: 4
Ingredients: Brown rice or Jasmine Rice to serve 4; 1 small to medium sweet potato sliced into thick rounds; 1 large red bell pepper (seeded and quartered); 1 large yellow squash (sliced into thick rounds); 1 large zucchini (sliced into thick rounds); Sesame Oil or Grapeseed Oil (due to high heat); Sea salt and pepper; 1/2 cup sun-dried tomatoes (thinly sliced); 1 avocado (sliced); 1 lemon (quartered)

Ingredients

Scale

Brown rice or Jasmine Rice to serve 4
1 small to medium sweet potato sliced into thick rounds
1 large red bell pepper (seeded and quartered)
1 large yellow squash (sliced into thick rounds)
1 large zucchini (sliced into thick rounds)
Sesame Oil or Grapeseed Oil (due to high heat)
Sea salt and pepper
1/2 cup sun-dried tomatoes (thinly sliced)
1 avocado (sliced)
1 lemon (quartered)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 450 F.
Meanwhile, prepare the rice according to package instructions. I’ve used the Instant Pot to make rice and it comes out great!
Place the sweet potatoes, bell peppers, yellow squash and zucchini into a large mixing bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat.
Roast at 450 F for 30 minutes until lightly browned.
To serve, mound a spoonful for rice into a bowl. Top with an assortment of the roasted vegetables and a spoonful of sun-dried tomatoes. Add a quarter of the chopped avocado and sprinkle with lemon juice. Enjoy!