Dinner

Summer Squash Rice Bowl with Tomato and Avocado is for Dinner.

Summer Squash Rice Bowl with Tomato and Avocado takes 15 minutes to prepare.

Summer Squash Rice Bowl with Tomato and Avocado takes 10 minutes to cook.

Summer Squash Rice Bowl with Tomato and Avocado makes 3 servings.

The ingredients for Summer Squash Rice Bowl with Tomato and Avocado are:

brown rice, 3 cups cooked
Lite Soy Sauce, 1 tbsp
Sriracha Hot Sauce, 1 Tbsp
Agave Nectar, 1 tsp
Canola oil, 1 tsp
Summer Squash, 2 cup, sliced
Shallots, 2 tbsp chopped
Garlic, 1 clove
Spinach, fresh, 1.5 cup
Red Ripe Tomatoes, 2/3 cup, diced
Avocado, 1 Haas, diced

Here is how you make Summer Squash Rice Bowl with Tomato and Avocado:

Mix soy sauce, sriracha, and agave nectar into rice and set aside.Saute shallot in canola oil until beginning to soften. Add squash, saute for a couple of minutes and add garlic, continue until tender. Add spinach and cook until just wilted. Season to taste.Top rice with vegetables, then top bowls with avocado and tomato.Serving Size:?approximately 1.5 cups.

The nutritional information for Summer Squash Rice Bowl with Tomato and Avocado is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 372.8

• Total Fat: 12.7 g
• Cholesterol: 0.0 mg
• Sodium: 249.6 mg
• Total Carbs: 59.7 g
• Dietary Fiber: 9.0 g
• Protein: 7.9 g

Summer Squash Rice Bowl with Tomato and Avocado is Asian cuisine.

The dietary needs meet for Summer Squash Rice Bowl with Tomato and Avocado is Vegan