- Sliced brussels sprouts, washed
- 1 can sliced beets
- 1 butternut squash
- 1 sweet potato
- 1 red bell pepper
- 1 c brown rice
- 1 avocado
- pickled onion
- balsamic vinegar
- olive oil
- Preheat oven to 425F.
- Dice squash, sweet potato, red bell pepper.
- Toss squash, sweet potato, brussels sprouts in oil.
- Bake squash 40-45 minutes, sweet potato 30-35 minutes, brussels sprouts 25 minutes to roast.
- Put 1 c brown rice and ~1.2 c water in Instant Pot. Cook on high pressure for 20 minutes with natural release.
- Assemble bowls with rice, beets, squash, sweet potato, brussels sprouts, red bell pepper, pickled onion and avocado.
- Dress with olive oil and balsamic vinegar.
Notes:
- I did not roast the red pepper but roasted red pepper would probably be great in this.