Roasted Veggie and Wild Rice Buddha Bowl with Creamy Lemon Herb Sauce

Roasted Veggie and Wild Rice Buddha Bowl with Creamy Lemon Herb Sauce

by Feb 14, 2021Recipes1 comment

This delicious zero-waste Roasted Veggie and Wild Rice Buddha Bowl with Creamy Lemon Herb Sauce is nutritionally-dense, and the answer when you need to clean out your refrigerator. It can be a main course for lunch or a side dish for dinner.
Ingredients
1 1/2 cups mixed raw veggies.
2 tablespoons low-sodium vegetable broth or olive oil, sea salt, and ground black pepper.
1 cup cooked black, brown, or wild rice.
1/2 cup cooked beans, garbanzo, black, red, or, pinto (suggested)

Lemon Herb Cream Sauce:
¾ C. raw almonds
1 ½ C. unsweetened almond or cashew milk or use coconut for an added layer of flavor.
6 Tbs. lemon juice
1 clove raw garlic
2 tsp. apple cider vinegar
1- 3 tsp., hot sauce, optional
1/4 – 3/4 tsp. sea salt
1/4 C. fresh chopped chives
1/4 C. fresh chopped parsley
1/4 C. fresh chopped cilantro

Instructions
Preheat oven to 400 F (205 C).
Rinse beans if using canned.
Wash and chop veggies into bite-size pieces. Mix with beans, veggie broth (or oil), and a dash of salt and pepper.
Spread onto a parchment-lined cookie sheet and bake for 15 minutes. Some veggies will be al dente and some a little more cooked. This gives a variety of textures to the recipe. Potatoes will need to cook longer.
While veggies are cooking, cook rice and make lemon herb sauce (see directions below).
Lemon Herb Sauce:
Place all ingredients except herbs in a high-speed blender or food processor and blend until smooth. Add herbs and pulse until chopped into fine pieces but still visible.
Once veggies are done put rice in a bowl, top with veggie and bean mix, and drizzle lemon herb sauce.

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