Wild Rice Bowls with Roasted Vegetables
These healthy wild rice bowls fill your tummy and boost your vitality with roasted vegetables and a citrus honey dressing.
Servings Prep Time
4bowls 15minutes
Cook Time
30 minutes
Servings Prep Time
4bowls 15minutes
Cook Time
30 minutes
Ingredients
Instructions
  1. If you don’t have pickled red onion on hand, see the note below to get those started.
  2. Add the wild rice, salt, and pepper to the instant pot with the recommended amount of water from package directions and cook for 26-28 minutes. Quick release when it is done. Alternatively, you can cook the rice according to package directions on the stove top.
  3. Preheat the oven to 400°. Peel and dice the sweet potatoes into about 1/2″ chunks. Cut the delicata squash in half, scoop out the seeds, then slice the halves into half circles about 1/2″ thick. Trim the Brussels sprouts and cut in half. Toss all of these veggies in the extra virgin olive oil with the thyme and garlic salt. Spread them out in an even layer on a baking sheet and roast until desired softness is reached. I like them soft in the middle with a bit of a crust starting to form on the bottom side. In my oven about 30 minutes works well.
  4. While the rice is cooking and the veggies are roasting, make the dressing by combining the honey, orange juice, vinegar, oil, and salt and pepper to taste.
  5. To assemble the bowls, layer the rice on the bottom, a little (about a 1/2 cup) of each veggie (including the onion) over the top, and drizzle with the orange honey dressing.
Recipe Notes

I use pickled red onion on these and it adds sooooo much to the dish. If you don’t have the onions sitting around, that’s ok, they’re fast and easy to make. Just use a glass liquid measuring cup to measure out 1/2 cup of apple cider vinegar. Straight into the measure cup add 1 tablespoon of sugar or honey and 2 teaspoons of salt. Put it in the microwave for about 30-45 seconds. You don’t want to make it hot, just warm enough to dissolve the sugar and salt easier. While that’s in the microwave, thinly slice 1 small red onion, then add it to the vinegar mixture and put the whole thing in fridge until you make your bowls. You can also transfer them to a jar if you need the measuring cup. Just make sure the onions are mostly covered.