Roasted Veggie and Wild Rice Buddha Bowl with Creamy Lemon Herb Sauce (with optional spice)
Serves 1
10 mins prep
30 mins cook
40 mins total
There is nothing better than a recipe that can clean out your fridge! This roasted veggies and wild rice vegan buddha bowl topped with a spicy creamy lemon herb sauce will do just that. Celebrate zero waste recipes any day of the week!
Lemon Herb Cream Sauce (with optional spice):
Scan QR code to shop the ingredients!
Get ingredients delivered
Scan QR code to shop the ingredients!
Get ingredients delivered
Preheat oven to 400 F (205 C).
Rinse beans if using canned, or cook according to package directions if using dry.
Wash and chop veggies into bite size pieces. Mix with beans, veggie broth (or oil) and dash of salt and pepper.
Spread onto a parchment lined cookie sheet and bake for 15 minutes. Even though different veggies bake at different times, I like mixing everything together and baking at that perfect 15 minute mark. This leaves some veggies al dente and some a little more cooked, which gives a great variety of textures to the recipe. The only exception is potatoes that would need to be kept separate and cooked longer.
While veggies are cooking, cook rice and make lemon herb sauce (see directions below).
Make Lemon Herb Cream Sauce:
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 as much lemon herb sauce as you desire! Dig in and enjoy the zero waste meal!
