Wild Rice & Roasted Root Vegetable Bowls
Ingredients
The wild rice
-
¾
cup
wild rice
-
1
tablespoon
red wine vinegar
-
1
tablespoon
olive oil
-
to taste
Salt and pepper
The roasted root vegetables
-
2 ½
pounds
assorted root vegetables
-
1
tablespoon
olive oil
-
to taste
Salt and pepper
The Cumin-Tahini Dressing
-
¼
cup
tahini
-
Juice of 1
small lemon
lemon
-
2
cloves
garlic
-
2
tablespoons
water
-
1
teaspoon
ground cumin
-
to taste
Salt
For serving
-
Arugula or chopped kale
-
Chopped walnuts or pepitas (optional)
-
Pomegranate arils (optional)
Instructions
- Combine wild rice with 3 cups of water in a saucepan, bring to a boil, then simmer covered for 40 minutes until tender.
- Drain the rice, stir in vinegar and olive oil, and season with salt and pepper. Set aside.
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- Place root vegetables on the baking sheet, drizzle with olive oil, toss to coat, and season with salt and pepper.
- Roast the vegetables for about 45 minutes, stirring every 15 minutes until tender and browned.
- Combine all dressing ingredients in a bowl and whisk until smooth, adding more water if needed.
- Divide wild rice and roasted vegetables into bowls, add greens, dressing, and optional toppings, and serve immediately.
Nutrition Facts (estimated)
Servings
4 bowls
Calories
475
Total fat
16g
Total carbohydrates
77g
Total protein
11g
Sodium
38mg
Cholesterol
0mg
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