Wild Rice & Veggie Bowl
A hearty, nutrient-packed bowl featuring wild rice, sweet potatoes, broccoli, chickpeas, and a creamy avocado-cilantro sauce.
Servings 4
Ingredients
- 3/4 cup wild rice uncooked and rinsed
- 2 1/4 cup water or vegetable broth
- 3 tbsp olive oil
- 2 heads broccoli chopped into florets
- 1 medium sweet potato cubed
- 1 15-oz can chickpeas drained and rinsed
- 1/2 tbsp cumin divided
- 2 tsp garlic powder divided
- salt
- pepper
Avocado-Cilantro Sauce
- 1 medium avocado pitted and peeled
- 1 cup cilantro
- 1/3 cup plain Greek yogurt
- 1/2 lime juiced
- 1 tsp cumin
- water to thin, as needed
- salt
Instructions
Wild Rice
- In a medium saucepan, combine the rice with water or vegetable broth. Bring to a boil, then reduce the heat to a simmer and cover. Cook for 40-45 minutes, or until the rice is tender and most of the liquid is absorbed. Drain any excess liquid if needed
Sweet Potatoes
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sweet potatoes, 1 teaspoon cumin, 1/2 teaspoon garlic powder, and a pinch of salt. Cook for 10-12 minutes, stirring occasionally, until tender and lightly browned.
Broccoli
- Heat 1 tablespoon olive oil over medium heat. Add the broccoli, 1 teaspoon garlic powder, and a pinch of salt. Sauté for 6-8 minutes until tender and bright green.
Chickpeas
- Heat 1 tablespoon olive oil over medium heat. Add the chickpeas, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until heated through and slightly golden.
Avocado-Cilantro Sauce
- Add all ingredients to a blender or food processor and pulse until smooth.
Assembly
- Start with a base of cooked wild rice, then layer on the sweet potatoes, broccoli, and chickpeas. Drizzle generously with the avocado-cilantro sauce and serve immediately.