Veggie Power Ready-to-eat Jasberry Rice Bowl

2 servings
Vegan and gluten-free
35 minutes

How about a tasty healthy bowl to keep you up all day? When you’re craving something delicious, let’s try our Veggie Power RTE Jasberry Rice bowl recipe. It’s extremely comforting and satisfying, yet healthy and light. This power bowl great is a great source of fiber, vitamins, and antioxidants. They’re JUST. SO. GOOD.


1 pack Ready-to-eat Jasberry Rice Original
200g Brussel sprouts, halved
2 tbsp extra-virgin olive oil, divided
1 tbsp Organic Coconut Flower Nectar
1 tsp salt, divided
1/2 butternut squash, peeled and cubed
1 tsp paprika powder
1 tsp garlic powder
2 to 3 handfuls of chopped kale
2 tbsp pecan, chopped
For Dijon Dressing
1/4 cup extra-virgin olive oil
1 tbsp apple cider vinegar
1 tbsp Organic Coconut Flower Nectar
2 tsp Dijon mustard
salt and black pepper to taste


1. Preheat oven to 425F (220C)

2. Arrange Brussel sprouts on a baking sheet and toss with 1 tbsp extra virgin olive oil, Organic Coconut Flower Nectar, and salt. On a separate baking sheet, toss butternut squash with remaining 1 tbsp extra virgin olive oil, paprika powder, garlic powder, and salt. Place both baking sheets in the oven, and roast for 15-20 minutes or until tender.

3. Meanwhile, heat up 1 tbsp extra virgin olive oil in a small sauce pan with low heat, put in Ready-to-eat Jasberry Rice Original straight out of the pouch, stir in kale, mix well.

4. Prepare dressing by combining all the Dijon dressing ingredients together.

5. Assemble bowls by dividing Ready-to-eat Jasberry Rice Original and kale mixture by half of the bowl. Divide roasted vegetables on another half.

6. Drizzle with dressing and top with chopped pecans. Enjoy!

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