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)
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!