DOWNLOAD RECIPE CARD HERE:
 https://www.dailythrive.app/s/ROASTED-HARVEST-BOWL.pdf

SERVES: 4
TIME: 35MINS

INGREDIENTS
- 2 cups cooked brown rice / quinoa
- 1 medium sweet potato
- 2 cups butternut squash
- 2 tbsp olive oil
- 1 tsp paprika powder
- 1 tsp cinnamon powder
- Salt and pepper
- ¼ cup pumpkin seeds
- ½ red onion
- ½ cup feta / goat cheese
- 400g (15 oz) can pinto beans, rinsed
- 3 cups (60g) arugula (rocket)
- 1 ripe avocado, sliced

Dressing:
- 1 ripe avocado
- 2 garlic cloves
- 1 lemon, juiced
- ½ cup coriander, packed
- ½ cup plain Greek yogurt
- 1 tsp dill
- ½ cup water

DIRECTIONS
1. Cook your brown rice or quinoa ahead of time (you can also use the microwavable pouches for quick cooking). Preheat oven to 400ºF.

2. Cut the sweet potato and butternut squash in 1 inch cubes. Transfer the sweet potato to a bowl and add the olive oil, paprika powder, cinnamon powder, salt and pepper.

3. Transfer to a baking tray and bake for 25 minutes, or until they are golden brown (Shake the tray halfway through).

4. While the vegetables are baking, make the dressing. Pit the avocado and peel the garlic cloves. Add everything fom the dressing list to a high speed blender and blend until smooth. Add water 1 tbsp at a time until you get a runny texture.

5. Slice the onion and chop the avocado. In a bowl, combine the brown rice / quinoa, roasted vegetables, pumpkin seeds, feta (or goat) cheese, red onion, pinto beans, arugula and avocado. Pour the dressing, toss it all together, and enjoy!

NUTRITION (estimate per serving)
calories: 560
protein: 18g
fats: 27g
carbs: 65g