Veggie Based Bowls have no Boundaries.


 

Wild food, wild thoughts, wild life

Okay eating this isn't going to turn you into some feral beast... but it should inspire some rustic, natural feelings.

I love this when I need a filling meal but am not wanting to be weighed down or 'cheat' on my good eating habits. This meal is big on flavor, color, textures & nutrition. 

 


INGREDIENTS: (for a large batch)

+ 2 cups wild rice, cooked
+ 1 Butternut squash (skin & seeds removed, cut into chunks)
+ 1 Cauliflower, trimmed and chunked
+ 2 White onions, chunked
+ 2 Tbsp Coconut Oil
+ 2 cups brussel sprouts
+ 1 tbsp cumin seeds
+ 1 tbsp caraway seeds
Dressing:
+ 1/2 cup olive oil
+ Juice of one lemon
+ 2 tbsp honey
+ 2 minced garlic cloves
+ 1 tbsp coarse mustard
+ salt and pepper to taste

Instructions:

Turn oven to 375. Put the oil, seasonings and vegetables (all top ingredients other than the rice) into a baking dish. Let roast until tender ~60 minutes, stirring occasionally to coat with the oil. Meanwhile, whisk together all the dressing ingredients. 

Enjoy!

+ Make it Extra Special

Toppings can make all the difference. I love adding marcona almonds, feta cheese and smoked trout to make this a complete meal. Chives are also a pretty nice addition and pop of color.