Wild Rice & Root Vegetable Bowls

• Vegan
• Gluten free

• Produce

  • 1 Arugula or chopped kale
  • 2 cloves Garlic
  • 1 Lemon, juice of small
  • 1 Pomegranate arils
  • 2 1/2 lbs Root vegetables, assorted

• Condiments

  • 1/4 cup Tahini

• Pasta & Grains

  • 3/4 cup Wild rice

• Baking & Spices

  • 1 Salt
  • 2 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 tbsp Red wine vinegar

• Nuts & Seeds

  • 1 tsp Cumin, ground
  • 1 Walnuts or pepitas

• Liquids

  • 2 tbsp Water

Found on ohmyveggies.com

Description

Ingredients

• 3/4 cup wild rice
• 1 tablespoon red wine vinegar
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 1/2 pounds assorted root vegetables, peeled and cut into 1-inch chunks
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup tahini
• Juice of 1 small lemon
• 2 cloves garlic, minced
• 2 tablespoons water
• 1 teaspoon ground cumin
• Salt to taste
• Arugula or chopped kale
• Chopped walnuts or pepitas (optional)
• Pomegranate arils (optional)

Directions

• Combine the wild rice with 3 cups of water in a saucepan.
• Bring to a boil, then reduce to a simmer and cover. After 40 minutes, check to see if the wild rice is tender—because its being used in a salad, you want it tender, but still maintaining its shape and some firmness.
• Drain the rice, then stir in the vinegar and olive oil, and season with salt and pepper. Set aside.
• While the rice is cooking, preheat the oven to 400ºF and line a rimmed baking sheet with parchment paper.
• Place the root vegetables on the baking sheet and drizzle with the olive oil. Toss to coat, then season with salt and pepper.
• Roast the vegetables for about 45 minutes, stirring every 15 minutes or so, or until tender and beginning to brown on the edges.
• Combine all ingredients in a small bowl and whisk until smooth, adding more water if needed.
• Divide the wild rice and root vegetables into 4 bowls. Add the greens, dressing, and walnuts or pepitas and pomegranate arils, if using. Serve immediately.