Roasted Pumpkin and Broccoli Rice Bowl with Cottage Cheese

Preparing the roasted vegetables Preheat your oven to 400°F (200°C).

2.In a large bowl, combine the pumpkin cubes and broccoli florets. Drizzle with 2 tablespoons of olive oil, then sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss everything together until the vegetables are evenly coated.

3.Spread the seasoned vegetables on a baking sheet in a single layer. Make sure they're not overcrowded to ensure they roast properly.

4.Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and have a nice caramelized edge. Remove from the oven and set aside.

5.While the vegetables are roasting, prepare the rice. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce the heat to low, cover, and let it simmer for 18 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it stand, covered, for 5 minutes before fluffing with a fork.

6.In a small bowl, whisk together the dressing ingredients: 3 tablespoons of olive oil, apple cider vinegar, honey, salt, and pepper. Adjust the seasoning according to your taste.

7.To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with an equal portion of the roasted vegetables.

8.Add a dollop of cottage cheese on top of the vegetables in each bowl, and sprinkle with toasted pumpkin seeds and chopped fresh parsley.

Final Assembly Drizzle the dressing over each bowl just before serving. Enjoy your hearty and healthy rice bowl!