Green Goddess Bowl with Roasted Vegetables and Wild Rice
This Green Goddess Bowl with Roasted Vegetables and Wild Rice is packed full of broccolini, zucchini, asparagus, and peas and an arugula-based Green Goddess Dressing.
Ingredients
Green Goddess Bowl with Roasted Vegetables and Wild Rice Ingredients
- 1 cup uncooked wild rice*
- 1 and 3/4 cups water
- 1 bundle broccolini about 14
- 1 zucchini cut into coins
- 12 stalks asparagus about 1/2 a bundle, woody ends removed and discarded and then chopped into bite sized pieces
- 1 tablespoon olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 cup frozen peas
Green Goddess Dressing Ingredients
- 3/4 cup nonfat Greek yogurt or nonfat plain yogurt
- 1 lemon juiced
- 2 sardines
- 1 tablespoon olive oil
- 1/2 cup arugula
- 1 garlic clove pressed
- pinch of salt and pepper
Instructions
Green Goddess Bowl with Roasted Vegetables and Wild Rice Instructions
- Combine the rice and water in a medium-sized saucepan. Bring to a boil, cover, and reduce heat to low. Let simmer for 40 minutes and then take off the heat and let the rice sit for 10 minutes.
- While the rice is cooking, prepare the veggies and preheat the oven to 425 degrees Fahrenheit.
- Add all the veggies to a large baking sheet* and drizzle with olive oil. Mix with your hands until all the vegetables are lightly coated. Sprinkle with the salt and pepper and mix again. Bake for 15 to 25 minutes (it depends on how crowded the baking sheet is) or until the bottom of the broccolini stalks are tender and the tops are slightly crispy.
- While the rice and veggies are cooking, pulse the frozen peas in a food processor until they are coarsely chopped. Pour into a bowl and set aside.
- After you’ve pulsed the peas, make the green sauce in the food processor.
- Once the rice is done, toss in the pulsed peas and mix with the rice, adding salt and pepper to taste. Place the rice in a serving platter or bowl and add the roasted veggies. Toss. Serve with a side of the green sauce.
Green Goddess Dressing Instructions
- Combine all the ingredients in a food processor and pulse until completely smooth. Set aside.
Notes
- I used Lundberg Wild Blend Rice.
- Make sure the baking sheet isn't too crowded. If the vegetables are overlapping and crowded, use another baking sheet so that the vegetables get roasted rather than steamed.
- To make vegetarian: leave out the sardines and replace with a mellow miso paste or nutritional yeast, to taste. Sardines provide an umami-savory punch to the dressing and miso and nutritional yeast will help do the same.
- To make vegan: leave out the sardines and replace with mellow miso paste or nutritional yeast + use a nut or coconut milk based yogurt.