Wild Rice & Veggie Bowl
This Wild Rice & Veggie Bowl is a hearty, flavor-packed meal made with wild rice, seasoned chickpeas, sautéed veggies, and a creamy avocado-cilantro sauce. It's great for meal prep, easy lunches, and healthy weeknight dinners!
Servings 4 servings
Calories 475kcal
Ingredients
- 1 cup wild rice rinsed
- 3 cups water or vegetable broth
- 3 tablespoons olive oil divided
- 3 cups broccoli florets
- 1 1/2 cups sweet potato cubed (about 1 medium sweet potato)
- 1 15-oz can chickpeas drained and rinsed
- 1 1/2 teaspoons cumin divided
- 2 teaspoons garlic powder divided
- 1 teaspoon salt divided
Avocado-Cilantro Sauce
- 1 medium avocado pitted and peeled
- 1 cup fresh cilantro
- 1/3 cup plain Greek yogurt
- 1/2 lime juiced
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 4-6 tablespoons water to thin, as needed
Instructions
Wild Rice
- Bring 3 cups of water or vegetable broth to a boil in a medium saucepan.
- Once boiling, add the rinsed wild rice and reduce the heat to a simmer. Cover and cook for 45-55 minutes, or until the rice is tender and the grains have split open. Drain any excess liquid if needed.
Sweet Potatoes
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the cubed sweet potatoes, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt.
- Cook for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and lightly browned.
Broccoli
- Heat 1 tablespoon olive oil over medium heat.
- Add the broccoli, 1 teaspoon garlic powder, and 1/2 teaspoon salt.
- Sauté for 6-8 minutes, stirring occasionally, until the broccoli is tender and bright green.
Chickpeas
- Heat 1 tablespoon olive oil over medium heat.
- Add the chickpeas, 1 teaspoon cumin, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt.
- Cook for 5-7 minutes, stirring occasionally, until warmed through and slightly golden.
Avocado-Cilantro Sauce
- Add the avocado, cilantro, Greek yogurt, lime juice, cumin, and salt to a blender or food processor. Blend until smooth and creamy, adding water a little at a time until you reach your preferred consistency.
Assembly
- Divide the cooked wild rice between bowls. Top with the chickpeas, sweet potatoes, and broccoli. Drizzle generously with the avocado-cilantro sauce and serve immediately.
Video
Notes
To save on dishes, you can cook the sweet potatoes, broccoli, and chickpeas in the same skillet. Simply set each component aside as it finishes, then wipe out the pan as needed before adding the next ingredient.
Nutrition
Calories: 475kcal | Carbohydrates: 68g | Protein: 15g | Fat: 20g | Fiber: 11g