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Roasted Vegetables with Wild Rice in Lemon sauce

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Prep Information

Prep Time

10 minutes

Cook Time

30 minutes


1-3 people


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
For Lemon Herb Sauce
  • 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


  1. Preheat oven to 400 F. If using canned, rinse beans. If using dry beans, cook according to the package.
  2. Wash and chop veggies into bite-size pieces. Mix with beans, oil, and a dash of salt and pepper.
  3. 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
  4. While veggies are cooking, cook rice and make lemon herb sauce (see directions below).
  Make Lemon Herb Cream Sauce:
  1. Place all ingredients except for herbs into a high-speed blender or food processor and blend until smooth.
  2. Add herbs and pulse until the herbs are chopped into fine pieces but still visible.
  3. Once veggies are done put rice in a bowl, top with veggie and bean mix, and drizzle lemon herb sauce over the top.
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