Delicata Squash and Shrimp Rice Bowl
This shrimp rice bowl is full of healthy veggies like roasted delicata squash and avocado and topped with a creamy aioli for a cozy dinner. Gluten-free.
Servings 4 servings
Calories 675kcal
Ingredients
Shrimp Rice Bowl
- 1 cup long grain brown rice, such as basmati or jasmine
- 2 medium delicata squash
- 1 tsp dried thyme
- 2 tbsp olive oil
- kosher salt
- 1 lb extra large uncooked shrimp
- 2 avocados, sliced
- 1/2 cup pomegranate seeds
- 1/2 cup basil leaves, thinly sliced
Vinaigrette for Rice
- 1 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- 1/4 tsp kosher salt
Lemon Aioli Dressing
- 1 egg yolk, reserve the white
- 1/2 tsp kosher salt
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 1/3 cup oil, half olive oil and half vegetable oil
- 1 small clove garlic, minced
Instructions
Shrimp Rice Bowl
- Preheat oven to 425F. Move the oven racks to the upper middle and lower middle positions. Put two roasting pans in the oven while it heats.
- Cook rice on the stove according to package directions or in a rice cooker.
- Cut the delicata squash in half. Scrape out the seeds and then slice the squash into 1/2 inch thick half rounds. Toss the sliced squash with dried thyme, 1 tablespoon of olive oil and a pinch of salt.
- Once the rice has about 20 minutes left, add the squash to one of the hot roasting pans so that each piece lays flat on the bottom of the pan. Roast for 15 minutes. Then turn and roast for 8 minutes more.
- Pat the shrimp very dry. Then toss the shrimp with the other tablespoon of olive oil and a pinch of salt. When you turn the squash, add the shrimp to the other roasting pan. Roast the shrimp for 8 minutes.
Vinaigrette for Rice
- Mix together the vinaigrette ingredients. Toss the vinaigrette with the cooked rice.
Lemon Aioli Dressing
- Whisk together the egg yolk, salt, lemon juice, and mustard. Once the yolk turns a light yellow color, start adding the oil in a thin, steady stream as you whisk vigorously. When all the oil has been added, whisk in the garlic then taste the aioli. Add more salt or lemon juice if needed.
- If the aioli is very thick and won't drizzle, you can whisk in a little water until it is thin enough.
Assemble the Bowl
- Divide the rice among four bowls. Then layer on the shrimp, squash, and sliced avocado. Drizzle on some aioli and top with the pomegranate seeds and basil slices. Serve with the remaining aioli at the table if anyone needs some more.
Notes
- I have a rice cooker since I've never been able to make great rice on the stove. Either way brown rice takes 45-50 minutes to cook, depending on how long a resting time you want to give it. (With the rice cooker you can let it rest on warm for an hour with no issues.) 45 minutes will give you plenty of time to do all the prep for the salad - slicing the squash, roasting the squash and shrimp, making the vinaigrette and aioli. That way, once the rice is done, you can assemble the salads and eat everything while it's hot.
- You can stop and rest as you make the aioli. Whisk in any oil you've added, then take a break and resume when you're ready.
- Use about half the aioli to drizzle over the salads as you assemble.
Nutrition
Calories: 675kcal