Craving for some Tacos? Taco has always been one of our faviorite dishes, and here is the next level of healthy Taco rice recipe. By using RTE Jasberry rice, you can have this delicious and healthy, mexican dish within 20 minutes. Great for a quick lunch or even dinner. Have a good Taco meal!
Vegan and gluten-free
Time: 35 minutes
Ingredients for 2 servings
- 1 Pack Ready-to-eat Jasberry rice Original
- 200g Brussels sprouts, halved
- 2 tbsp extra-virgin olive oil, divided
- 1 tbsp Organic Coconut Flower Nectar
- 1 tsp salt, divided
- 1/2 butternut squash, peeled and cubed
- 1 tsp paprika powder
- 1 tsp garlic powder
- 2 to 3 Kale, handfuls of chopped
- 2 tbsp Pecan, chopped
For Dijon Dressing
- 1/4 cup extra-virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp Organic Coconut Flower Nectar
- 2 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- 1. Preheat oven to 425F(220C)
- 2. Arrange Brussels sprouts on a baking sheet and toss with 1 tbsp extra virgin olive oil, Organic Coconut Flower Nectar, and salt. On a separate baking sheet, toss butternut squash with remaining 1 tbsp extra virgin olive oil, paprika powder, garlic powder, and salt. Place both baking sheets in the oven, and roast for 15-20 minutes or until tender.
- 3. Meanwhile, heat up 1 tbsp extra virgin olive oil in a small sauce pan with low heat, put in Ready-to-eat Jasberry rice Original straight out of the pouch, stir in kale, mix well.
- 4. Prepare dressing by combining all the Dijon dressing ingredients together.
- 5. Assemble bowls by dividing Ready-to-eat Jasberry rice Original and kale mixture by half of the bowl. Divide roasted vegetables on another half.
- 6. Drizzle with dressing and top with chopped pecans. Enjoy!
