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!
- 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
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
2 Tablespoons tahini
¼ cup olive oil
2 Tablespoons balsamic vinegar
Pinch of salt
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.
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