Description
Indulge in the earthy, satisfying flavors of these Wild Rice Harvest Bowls, a delicious and nutritious meal that comes together in just 30 minutes. Packed with roasted vegetables, fluffy wild rice, and a creamy, tangy dressing, this recipe is a wholesome and flavorful delight.
Ingredients
– 1 cup uncooked wild rice
– 2 cups vegetable broth
– 1 sweet potato, peeled and cubed
– 1 red bell pepper, diced
– 1 red onion, sliced
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon dried thyme
– Salt and black pepper to taste
– 2 cups baby spinach
– 1/4 cup crumbled feta cheese (optional)
– For the Dressing:
– 1/4 cup plain Greek yogurt
– 2 tablespoons lemon juice
– 1 tablespoon Dijon mustard
– 1 tablespoon honey
– 1 garlic clove, minced
– Salt and black pepper to taste
Instructions
1. Cook the wild rice according to package instructions, using vegetable broth instead of water. Set aside.
2. Preheat your oven to 400°F (200°C).
3. On a large baking sheet, toss the cubed sweet potato, diced bell pepper, and sliced onion with the olive oil, garlic powder, and dried thyme. Season with salt and black pepper.
4. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly caramelized.
5. In a small bowl, whisk together the ingredients for the dressing: Greek yogurt, lemon juice, Dijon mustard, honey, minced garlic, and salt and black pepper to taste.
6. To assemble the bowls, divide the cooked wild rice among serving bowls. Top with the roasted vegetables, baby spinach, and crumbled feta cheese (if using).
7. Drizzle the tangy dressing over the top and serve immediately.
Notes
For a vegan version, omit the feta cheese and use a plant-based yogurt in the dressing. You can also customize the roasted vegetables based on your preferences, such as adding mushrooms, zucchini, or carrots.
- Prep Time: 15
- Cook Time: 25
- Category: Vegetarian & Vegan Mains
- Method: Roasting, Stovetop
- Cuisine: American