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Preheat oven to 425°F
Toss the butternut squash and corn with 1 Tbsp olive oil, salt, and chili powder. Spread on a baking sheet and bake for 20-30 minutes, until the squash is tender enough to be pierced easily with a fork.
As the veggies roast, combine rice, water, and 1 tsp of olive oil in the Cooking Pot. Close the lid, and select the BROWN RICE setting.
Once the rice has finished cooking, combine with the cooked squash and corn in a large bowl. Add black beans, lime juice, and the remaining 1 tsp of olive oil and toss to combine.
Recipe: 3 Sisters Wild Rice Salad
Serving in this recipe: 4
|Total Fat: 5.1 g||7.8%|
|Saturated Fat: 0.8 g||3.9%|
|Cholesterol: 0 mg||0%|
|Sodium: 412.9 mg||17.2%|
|Total Carbs: 63.7 g||21.2%|
|Dietary Fiber: 11.5 g||46.1%|
|Sugar: 5.8 g|
|Protein: 13.5 g||27.1%|
|Vitamin A: 25.3%||Vitamin C: 40.5%|
|Calcium: 8.7%||Iron: 18%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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