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.
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
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.