Meanwhile, cover rimmed baking sheet with foil; spray with cooking spray. Cut beets into 1/4-inch-thick slices, then cut each slice in half; toss with 2 Tbsp. dressing. Spoon onto half of the prepared baking sheet. Toss squash with 2 Tbsp. of the remaining dressing; spoon onto other side of baking sheet.
Roast 30 min. Add broccoli. Roast 15 to 20 min. or until vegetables are tender. Remove from oven.
Heat broiler. Place baking sheet under broiler, 6 inches from heat source. Broil 1 to 2 min. or until vegetables are lightly charred. Remove from broiler.
Combine rice and arugula in large bowl. Add remaining dressing; mix lightly. Top with roasted vegetables, feta and sunflower kernels.
Substitute 3 lb. sweet potatoes (about 6) for the squash.
It's easy going meatless when you have a tasty dish like this. It's low in both calories and fat and rich in vitamin A, thanks to the butternut squash.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 59g
Dietary Fibers 9g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.