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

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Beans, cooked
  • 1/4 cup Chives, Fresh
  • 1/4 cup Cilantro
  • 1 clove Garlic, raw
  • 1/4 cup Parsley, fresh
  • 1 1/2 cups Veggies, mixed

• Canned Goods

  • 2 tbsp Veggie broth

• Condiments

  • 6 tbsp Lemon juice
  • 1 tsp Your favorite hot sauce

• Pasta & Grains

  • 1 cup Rice

• Baking & Spices

  • 1/4 tsp Himalayan pink salt
  • 1 dash Himalayan pink salt and ground black pepper

• Oils & Vinegars

  • 2 tsp Apple cider vinegar

• Nuts & Seeds

  • 3/4 cup Almonds, raw

• Dairy

  • 1 1/2 cup Silk almond or cashew milk

Found on veggiesdontbite.com

Description

Ingredients

• 1 1/2 cups of mixed veggies (whatever you have in your fridge)
• 2 tablespoons veggie broth for roasting veggies
• dash of Himalayan pink salt and ground black pepper (optional but not necessarily needed since you have sauce to top it off)
• 1 cup rice (I used wild rice but whatever you have or is your favorite)
• 1/2 cup cooked beans (I used garbanzo but any of your favorite beans work)
• 3/4 cup raw almonds
• 1 1/2 cup Silk almond or cashew milk (or use coconut for an added layer of flavor)
• 6 tablespoons lemon juice
• 1 clove raw garlic
• 2 teaspoons apple cider vinegar
• 1- 3 teaspoons of your favorite hot sauce (optional for spice)
• 1/4 - 3/4 teaspoon Himalayan pink salt to taste (see note)
• 1/4 cup fresh chopped chives
• 1/4 cup fresh chopped parsley
• 1/4 cup chopped cilantro

Directions

• Preheat oven to 400 degrees.
• Rinse beans if using canned, or cook according to package directions if using dry.
• Wash and chop veggies into bite size pieces. Mix with beans, veggie broth and dash of salt and pepper (if using). Spread onto a parchment lined cookie sheet and bake at 400 for 15 minutes. Even though different veggies bake at different times, I like mixing everything together and baking at that perfect 15 minute mark. This leaves some veggies al dente and some a little more cooked, which gives a great variety of textures to the recipe. The only exception is potatoes that would need to be kept separate and cooked longer.
• While veggies are cooking, cook rice and make lemon herb sauce. Place all ingredients except for herbs into a high speed blender or food processor and blend until smooth. Add herbs and pulse until the herbs are chopped into fine pieces but still visible.
• Once veggies are done put rice in a bowl , top with veggie and bean mix and drizzle as much lemon herb sauce as you desire! Dig in and know you are taking steps to reduce your footprint on this earth.