In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Black rice bowls with delicata squash, pear, and tahini dressing
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Vegan, <600 Calories
2 Servings, 480 Calories/Serving
30–45 Minutes
Bursting with nutty flavor, these black rice bowls feature roasted delicata squash and cauliflower florets, sweet pear slices, and a delicious lemon tahini.
In your bag
- ½ cup black rice
- 3 ounces organic baby kale or other leafy greens
- ½ head organic cauliflower
- 1 organic delicata or other squash (about ¾ pound)
- 1 organic red or other pear
- Sunbasket lemon tahini (tahini - lemon juice - coconut sugar - shallot-garlic confit - salt)
- Sunbasket pumpkin seed dukkah (pumpkin seeds - sesame seeds - coriander - cumin - kosher salt - black pepper)
Nutrition per serving
Calories 480, Total Fat 16g (21% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 230mg (10% DV), Total Carb. 77g (28% DV), Fiber 12g (43% DV), Total Sugars 11g (Incl. 1g Added Sugars, 2% DV), Protein 13g
Contains:
Tree Nuts (coconut), Sesame (sesame)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Cook the rice
Heat the oven to 425°F.
In a small sauce pot, combine the black rice and 1 cup [1½ cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes. Remove from the heat and stir in the kale; cover and keep warm.
While the rice is cooking, prepare the rest of the meal.
2
Prep and roast the cauliflower and squash
- Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
- Trim the ends from the delicata squash. Cut the squash in half lengthwise and scoop out the seeds with a spoon, then cut each half crosswise into ¼-inch-thick half-moons.
On a sheet pan [2 sheet pans], toss the cauliflower and squash with 1 to 2 teaspoons oil; season with salt and pepper and spread in an even layer. Roast, stirring halfway through, until the vegetables are tender and lightly browned, 16 to 18 minutes. Meanwhile, prepare the remaining ingredients.
3
Prep the pear; finish the lemon tahini
Core and thinly slice the pear.
In a small bowl, season the lemon tahini to taste with salt and pepper.
Serve
Transfer the rice to individual bowls and top with the cauliflower, squash, and pear. Drizzle with as much lemon tahini as you like and garnish with the pumpkin seed dukkah. Serve any remaining tahini on the side.
Kids Can!
- Measure the water for the rice.
- Scoop out the squash seeds.
- Toss the cauliflower and squash with oil and seasonings.
- Stir the lemon tahini.
- Assemble their own bowls.