Wild Rice Veggie Bowl
If you're trying to eat more vegetables this year, you've found the perfect recipe! Packed with lots of colour and veggies, this bowl will keep you feeling satisfied and energized for hours.
Servings: 4 servings
Calories: 630kcal
Ingredients
- 1 cup wild rice, dry
- 1 head cauliflower, washed and chopped
- 1 head broccoli, washed and chopped
- 1 can (540ml) lentils, rinsed and drained
- 1 beet, roasted and shredded
- 1 carrot, washed, peeled and shredded
- 1 avocado, diced
Apple Tahini Dressing
- 2 Tbsp tahini
- 2 Tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 Tbsp maple syrup
- 3 Tbsp olive oil
Instructions
- Preheat your oven to 400 °F
- Wrap your beet in tinfoil and roast until it's soft and can be pierced by a fork.
- Wash and chop your cauliflower and broccoli, then transfer to a baking sheet, toss in olive oil and salt, and roast until done, about 30-40 minutes. Tossing halfway through. Do this while your beet is roasting.
- Meanwhile, cook your 1 cup of wild rice according to the directions on the package.
- Drain and rinse your lentils, set aside. Also peel and use a box grater to shred the carrot. And dice your avocado. Set everything aside for assembly.
- Combine all the dressing ingredients in a small mason jar. Shake to combine. Taste and adjust to your liking.
- Once the beet, cauliflower, broccoli and wild rice are done cooking, it's time to assemble. Equally divide all the ingredients (minus the dressing) into 4 bowls (or containers if you are meal prepping). Drizzle on some dressing and enjoy!
Nutrition
Serving: 1serving | Calories: 630kcal
