Ingredients
1 cup jasmine rice, cooked
according to package instructions BUT Add 1 slice of fresh ginger
to the water for gentle flavor and antioxidant support.
½ cup butternut squash,
diced small VERY SMAL (no need to peel — the skin softens and adds fiber). Cutting small will allow it to cook at the same time as other veggies.
¼ cup broccoli florets, 1 cup mushrooms, sliced, ¼ cup chopped shallots or red onion, Optional: a few canned
artichokes for a tangy touch
Handful of spinach or kale (optional,
for a nutrient boost)
For the Marinade
2 tablespoons olive oil
1 teaspoon grated fresh ginger
1 teaspoon grated lemon zest
½ teaspoon lemon oil (or a squeeze of fresh lemon juice)
Red pepper flakes (optional, for a little warmth)
½ teaspoon garlic powder
1/2 teaspoon onion powder
salt and black pepper to taste
Instructions
Cook
the rice according to package instructions with the slice of ginger in
the water. Set aside once fluffy and fragrant.
Preheat
your air fryer or oven to 400°F (200°C).
In a bowl, toss the butternut squash, broccoli, mushrooms, shallots (and
artichokes if using) with the marinade until evenly coated. Spread
the veggies on a tray and roast or air fry for 12–15 minutes, or
until golden and tender.
Once your veggies are cooked to perfection, add the cooked rice directly
onto the tray and toss everything together. Let it crisp slightly and
absorb the flavors about 3–5 minutes more.
Stir in spinach or kale at the end so it gently wilts from the heat.
To serve:
Enjoy as a full wholesome plant based meal or pair with baked fish or chicken
for added protein.
