Roasted Veggie and Wild Rice Bowl
Makes 1 Bowl
Featured product5100474 Wild Rice, Premium, Poly Bag 2/5lb.
Ingredients
- 1 ½ Cups fresh spinach
- 1 Cup Sysco Imperial Wild Rice; cooked
- ½ Cup Shredded Red Cabbage
- Avocado Half, Pit Removed
- Black & Toasted Sesame Seeds for garnish
- Roasted Sweet Potato & Honey Balsamic Brussels:
- ½ sweet potatoes, large, cut in ¼” round slices
- 1 ½ Cups fresh Brussels Sprouts, rinsed, trimmed
- and cut in half lengthwise
- 1 TBLS Olive oil
- 1 TBLS Balsamic Vinegar
- 2 tsp Honey
- Extra Course Sea Salt & Pepper to taste
- Creamy Tahini – Balsamic Dressing:
- ¼ Cup Tahini
- ½ Cup Balsamic Vinegar
- ¼ cup water
- 1 TBLS Organic Dijon mustard
- 1 clove garlic, grated
- ½ tsp salt, pepper to taste
Directions
- Using the package directions, bring Vegetable broth, wild rice and salt to a boil. Turn the heat to low, put on a tight-fitting lid. And simmer for 30 minutes. Turn the heat off and let stand for another 25-30 minutes. Drain remaining liquid, then fluff with a fork. For the Canoe Wild Rice, drain and rinse the rice. Place the rice into a sauté pan with a drizzle of the olive oil. Toss to coat, heat through and season to taste.
- While the Wild Rice is cooking, preheat an oven to 400F, and line a baking pan with parchment paper or aluminum foil. In a medium bowl, toss the sliced sweet potatoes with ½ TBLS of Olive Oil. Season with salt and pepper and place in a single layer onto half the baking pan.
- Re-using the same bowl, add the rinsed, trimmed and halved Brussels Sprouts with ½ TBLS of Olive Oil. Toss until coated and add salt and pepper. Place cut side down onto the other half of the baking pan. Roast the veggies for 20 minutes, remove and turn over; roast for another 20-25 minutes.
- Remove Brussels to a medium size bowl; add 2 tsp of honey and 1 TBLS of balsamic vinegar. Toss to coat evenly. Add sea salt and cracked black pepper to taste.
- Whisk together the dressing ingredients, (or use a food processor) and set aside.
- Place 1 ½ cups of fresh spinach in the bottom of the bowl. Drizzle a bit of the dressing on top. Place 1 cup of cooked wild rice in 1/3rd of the bowl. Arrange sweet potato, red cabbage, sliced avocado and Honey balsamic Brussels Sprouts in the bowl. Drizzle everything with the remaining dressing. Sprinkle with black and toasted sesame seeds and serve.