vegetable bowls

Earthy wild rice pairs perfectly with seasonal root vegetables in these healthy meal bowls.

Wild Rice & Root Vegetable Bowls

wild rice

red wine vinegar

olive oil

Salt and pepper (to taste)

vegetables

tahini

lemon

garlic (minced)

water

cumin

Salt

Arugula kale

walnuts

Pomegranate arils (optional)

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 it's 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.

To make the wild rice:

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.

To make the roasted root vegetables:

Combine all ingredients in a small bowl and whisk until smooth, adding more water if needed.

To make the dressing:

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.

To serve:

This warm ancient grain bowl with farro and roasted veggies is a perfect cozy fall or winter dinner, full of protein and seasonal flavor. 

This fall harvest bowl is full of warm roasted veggies like sweet potatoes and marinated brussel sprouts, plus it&#x27;s topped off with crispy flavorful marinated tofu and creamy avocado. It has the perfect blend of textures and flavors.

Warm Ancient Grain Bowl (Harvest Bowl)

kale,

avocado, sliced

Recipe TYBM’s Lemon Tahini Dressing

Recipe TYBM’s Maple & Balsamic Brussel Sprouts

sweet potato,

salt

¼ tsp pepper

block of extra firm tofu

apple cider vinegar

maple syrup

garlic,

farro (Note: farro isn't gluten free, brown rice

veggie stock

In a large, shallow bowl, mix together the...

In a large, shallow bowl, mix together the olive oil, vinegar, maple syrup, garlic, salt, and pepper. 

Drain and press the tofu so most of...

Drain and press the tofu so most of the liquid is removed. Cut the tofu into fillets or strips about 1 ½” wide and 3” long. 

Place the tofu in the marinade for at...

Place the tofu in the marinade for at least 20 minutes. (You can prep the other ingredients while it marinates).

Preheat the oven to 425F.

To prep the sweet potatoes, quarter the potato...

To prep the sweet potatoes, quarter the potato and slice it into thin wedges (see pictures in the post above). 

Lay the wedges onto a baking tray and...

Lay the wedges onto a baking tray and coat the sweet potato in olive oil, salt, and pepper.

Once the tofu is marinated, lay the tofu...

Once the tofu is marinated, lay the tofu onto the same baking tray (or a second tray depending on the size). 

Bake the tofu and the sweet potato for...

Bake the tofu and the sweet potato for 35 minutes, flipping halfway.

Follow the instructions in this recipe.

If using a rice cooker: add the farro,...

If using a rice cooker: add the farro, water, and veggie stock to the rice cooker and select the brown rice setting on the rice cooker and press start. 

If making the farro on the stovetop: Place...

If making the farro on the stovetop: Place the farro, water, and veggie stock in a medium-sized saucepan.

Bring to a boil. Then cover with a...

Bring to a boil. Then cover with a lid and reduce heat to medium-low. 

Simmer for about 15-20 minutes until tender.

Remove from the heat and fluff with a...

Remove from the heat and fluff with a fork. 

Scoop your desired amount of farro into a...

Scoop your desired amount of farro into a large bowl (I recommend ½ cup - ¾ of a cup, cooked). 

Optional- in a small bowl, massage the kale...

Optional- in a small bowl, massage the kale with your hands with 1 tbsp of the tahini dressing for about 1-2 minutes.

Add the roasted sweet potatoes, tofu, Brussel sprouts,...

Add the roasted sweet potatoes, tofu, Brussel sprouts, kale, and avocado on top.

Top 2 vegetable bowls recipes from across the web

The most viewed vegetable bowls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Wild Rice & Root Vegetable Bowls

Warm Ancient Grain Bowl (Harvest Bo...

Top 2 vegetable bowls recipes from across the web

The most viewed vegetable bowls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Wild Rice & Root Vegetable Bowls

Warm Ancient Grain Bowl (Harvest Bo...

The most viewed vegetable bowls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine