Prep Information
Prep Time
10 minutes
Cook Time
30 minutes
Serves
1-3 people
Ingredients
For the rice bowl:
- 1 1/2 cups mixed raw vegetables
- 2 tbsp Frantoio Leccino EVOO
- sea salt
- ground black pepper
- 1 cup cooked wild rice (about 1/2 cup uncooked)
- 1/2 cup cooked beans of your choice
- 3/4 cup raw almonds
- 1 1/2 cup unsweetened nut milk of your choice
- 6 tbsp lemon juice
- 1 clove raw garlic
- 2 tsp apple cider vinegar
- 1- 3 tsp of your favorite hot sauce (optional)
- 1/4 - 3/4 tsp sea salt
- 1/4 cup chopped chives
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
Instructions
- Preheat oven to 400 F. If using canned, rinse beans. If using dry beans, cook according to the package.
- Wash and chop veggies into bite-size pieces. Mix with beans, oil, and a dash of salt and pepper.
- Spread onto a parchment-lined cookie sheet and bake for 15 minutes. Different veggies bake at different times, so mixing everything together and baking at that perfect 15-minute mark leaves some veggies al dente and some a little more cooked. This will give a great variety of textures to the dish
- While veggies are cooking, cook rice and make lemon herb sauce (see directions below).
- Place all ingredients except for herbs into a high-speed blender or food processor and blend until smooth.
- Add herbs and pulse until the herbs are chopped into fine pieces but still visible.
- Once veggies are done put rice in a bowl, top with veggie and bean mix, and drizzle lemon herb sauce over the top.