Summer Veggie Bowl

Cook the brown rice according to package instructions then let completely cool before assembling this recipe.

Heat a medium skillet over medium-high heat. Add squash, asparagus and green pepper, then sauté about 4 minutes, stirring occasionally.

While that’s cooking, add the rest of the ingredients to a large mixing bowl, and toss until well mixed.

When the squash mixture has cooled a bit, add that to the mixing bowl and toss again to combine. Top with any optional ingredients you’d like to use, such as avocado, grilled chicken cubes, or shredded Parmesan cheese.