You can make this dish with whatever rice, grains and root vegetables you have on hand.

Equipment Needed

Measuring cups and spoons, pan, knife, cutting board, mixing bowl, nonstick baking sheet and food storage containers


Preheat the oven to 450°.

Chop the carrots and squash into 1/2" pieces, quarter the mushrooms, thickly slice the onion and mince the garlic and herbs. 

Drizzle the squash, carrots and onions with 1 tablespoon of olive oil each and place in a mixing bowl.

Drizzle the mushrooms with 3 tablespoons of olive oil and combine with the other vegetables. Season liberally with salt and pepper and add the fresh herbs.

Mix thoroughly and place on a nonstick baking sheet.

Roast in the oven for 30 minutes.

Place the rice, apple cider vinegar, coconut oil and salt into a pot.

Bring to a boil and then reduce the heat to medium-low and cover with the lid.

Let simmer for 12 to 15 minutes, shut off the heat and let stand 5 additional minutes.

Remove lid and fluff with a fork. 

Using four containers, place the baby kale in the bottom of each.

Add 1/4 of the rice and 1/4 of the vegetable mixture to each dish.

Store in the fridge for up to four days or freeze immediately