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Archives for January 2018

Wild Rice Bowl With Tahini Sauce

January 29, 2018 by Sarah Baade Leave a Comment


Meatless Monday has developed into a meatless few months for me. To be honest, I’m still deciding if this will be a permanent change or not but I am enjoying the challenge of cooking differently. It would be all too easy to just dive into lots of pasta or cheese but I don’t think my stomach would appreciate that. Instead, I’m trying to focus on new flavors to complement a vegetable based menu.

Roasting is such an easy way to cook vegetables that I tend to return to that method again and again. This time I added wild rice for a more interesting texture and slightly nutty flavor. Lastly, I’ve started to explore making sauces as an easy but incredibly effective way to change up the flavor profile. I hope you enjoy my first attempt at a rice bowl!

Wild Rice Bowl With Tahini Sauce - Slice of Honey Blog

Tips:

  • If your family is picky about vegetables, season each type of vegetable individually and organize them on your pan by vegetable. It will be easier for everyone to choose more of their favorite or less of their less favorite vegetable.
  • I realize wild rice can be an acquired taste, feel free to sub out for another type of rice or quinoa if you prefer.

Wild Rice Bowl With Tahini Sauce - Slice of Honey BlogWild Rice Bowl With Tahini Sauce - Slice of Honey Blog

Wild Rice Bowl with Tahini Sauce

Serves 4

 

Bowl Ingredients

8oz uncooked cups wild rice

2 sweet potatoes

1 lb Brussels sprouts

1 lb white mushrooms

3 teaspoons olive oil

Salt and pepper to taste

 

Sauce:

2 Tablespoons tahini

¼ cup olive oil

2 Tablespoons balsamic vinegar

Pinch of salt

 

Directions:

Preheat oven to 425*F. Cook rice according to package. While rice is cooking, cut sweet potatoes into 1 inch cubes. Cut Brussels sprouts in half and cut mushrooms into quarters. Place all vegetables in a large bowl with olive oil, salt and pepper. Toss until vegetables are evenly coated. Transfer vegetables to a baking sheet and bake for 25-30 minutes or until sweet potatoes are fork tender and vegetables are starting to brown in spots.

For the sauce, combine all ingredients in a small bowl and whisk until well blended. Serve vegetables over rice and drizzle sauce over bowl as desired.

Wild Rice Bowl With Tahini Sauce - Slice of Honey Blog

Filed Under: Dinner, Healthy Option, Recipe, Uncategorized, Vegetables, Vegetarian Tagged With: Brussels Sprouts, Dinner, Gluten Free, Meatless Monday, Mushrooms, Rice, Sweet Potato, Vegan, Vegetables, Vegetarian

Blueberry and Pesto Quinoa Bowl

January 18, 2018 by Sarah Baade Leave a Comment

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Alright, it’s confession time. I absolutely ate my way through the holidays. I mean, I went all out with sweets and wine and homemade Chex mix (because we all know the homemade stuff is at least a million times better than the stuff that comes in a bag). No treat went uneaten. I’m not even sure what got into me because moderation with food is typically not a challenge for me.  But I did it, and I did it joyfully!

What’s done is done and now it is time to get back on the wagon of eating a balanced diet. I ate salads all last week for lunch because I actually do love vegetables but I was bored by Friday. I was eating the same mixture of ingredients that I always reach for when making a salad. I need some variety if I‘m going to stick with eating healthier. As usual, I also want to make this easy on myself so I looked through my fridge and pantry for ingredients I already had on hand. This quinoa bowl gave me a change of pace in terms of both texture and flavor but was also incredibly easy to make.

Blueberry and Pesto Quinoa Bowl - Slice of Honey Blog

Tips:

  • To make this an even faster recipe, feel free to use a premade pesto from the store rather than making the one included in this recipe.
  • You can absolutely portion this out ahead of time for lunches. Just hold off on adding the pesto until you are ready to eat it.

Blueberry and Pesto Quinoa Bowl - Slice of Honey Blog

Blueberry and Pesto Quinoa Bowl

Serves 2

Bowl Ingredients:

4 cups raw baby spinach

1 cup cooked quinoa, cold

2 Tablespoons pepitas

½ cup feta crumbles

¾ cup fresh blueberries

 

Pesto Ingredients:

1 ½ cups basil leaves

2 Tablespoons pine nuts

1 ½ teaspoons garlic, minced

¼ teaspoon salt

1 Tablespoon fresh lemon juice

 

Directions:

Place spinach in bottom of a large bowl. Top with quinoa then pepitas, feta and blueberries.

For the pesto, combine all ingredients in a blender until smooth. Drizzle pesto over quinoa bowl as desired.

Blueberry and Pesto Quinoa Bowl - Slice of Honey Blog

Filed Under: Fruit, Healthy Option, Lunch, Recipe, Side Dish, Uncategorized, Vegetables Tagged With: balanced diet, blueberries, Cheese, diet, eat healthy, feta, healthy diet, Healthy Food, healthy side dish, new years diet, quinoa, quinoa bowl, salad, Side Dish, spinach, Vegetables

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Hello! My name is Sarah and I am the creator of Slice Of Honey. I developed this space out of a passion for food but also a passion for community. My goal is to connect food to human experiences by sharing recipes and personal stories. I hope you find recipes you enjoy and share them with friends and family around your own table. Read more about me →

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