This recipe is super easy! Oil-Free, Sugar-Free, and Whole Food Plant Based! It is so delicious and made using guidelines from Dr. Greger's book, "How Not To Die." This bowl is also super customizable and a great way to use up whatever veggies you have on hand.
Ingredients
Medium Tomatoes
Yellow Squash
Potatoes (I used a mix of purple sweet potatoes + kennebec potatoes)
1 cup uncooked Wild Rice
My homemade Tahini Miso Sauce (You can find the easy and quick recipe for the sauce here: https://www.eatplantswithholly.com/post/tahini-turmeric-sauce)
*PRO TIP: You can use any vegetables you have on hand or whatever veggies are in season! This recipe is super friendly to ingredient swaps. You can swap the rice out for quinoa or another whole grain. You can swap out the tahini sauce for hummus or another sauce.
How to:
1. Preheat oven to 400 and line a baking sheet with parchment paper
2. Cook your rice following package instructions. I did one cup rice and two cups of water. Brought it to a boil, then covered and simmered on low heat for about 30 minutes.
3. Chop your veggies or don't chop them. I chopped my potatoes and yellow squash but I left my tomatoes whole. Place veggies on the baking sheet. This is optional: I sprinkle a few tbsp of water over them before baking. You can also sprinkle a few tablespoons of Low Sodium Veggie Broth. Or just pop them in the oven with nothing (oil is not necessary here!)
4. Let those veggies roast at 400 for about 25-30 minutes. Every oven is different, so I think it's a good idea to use your best judgement and check the veggies regularly.
5. Plate your rice and veggies. Scoop your tahini sauce on top and enjoy!!!!
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Tag @EatPlantsWithHolly
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