Description
Savor the wholesome and satisfying flavors of our Wild Rice Harvest Bowls. This vegetarian/vegan dish is packed with a variety of roasted vegetables, nutty wild rice, and a creamy, flavorful dressing that brings it all together.
Ingredients
– 1 cup wild rice, rinsed
– 2 cups vegetable broth
– 1 medium sweet potato, peeled and cubed
– 1 cup Brussels sprouts, trimmed and halved
– 1 red onion, sliced
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon maple syrup
– 1 garlic clove, minced
– 2 tablespoons water
– 1/4 cup chopped parsley
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large pot, combine the wild rice and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 30-35 minutes, until the rice is tender and the liquid is absorbed.
3. While the rice is cooking, prepare the roasted vegetables. Toss the cubed sweet potato, Brussels sprouts, and sliced red onion with the olive oil, salt, and pepper on a baking sheet.
4. Roast the vegetables for 20-25 minutes, stirring halfway, until they are tender and lightly caramelized.
5. In a small bowl, whisk together the tahini, lemon juice, maple syrup, garlic, and water to make the dressing.
6. To assemble the bowls, divide the cooked wild rice among 4-6 serving bowls. Top each bowl with the roasted vegetables and drizzle the tahini dressing over the top.
7. Sprinkle the chopped parsley over the bowls and serve warm.
Notes
Feel free to customize the roasted vegetables to your liking. You can also add cooked chickpeas or tofu for extra protein. The dressing can be made ahead of time and stored in the refrigerator for up to 5 days.
- Prep Time: 15
- Cook Time: 35
- Category: Vegetarian & Vegan Mains
- Method: Roasting, Simmering
- Cuisine: American, Plant-Based