Prep
15m
Cook
20m
Total
35m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 180°C / 350°F.
Step 2
Cut the bell peppers, zucchini, Brussels sprouts, and red onion into bite-sized pieces.
Step 3
Place them on a lined baking tray and drizzle with olive oil. Season with salt, pepper, curry powder, and chili powder (or your favorite spices).
Step 4
Roast the vegetables in the oven for about 20 minutes, or until soft and slightly browned.
Step 5
Meanwhile, cook the wild rice according to package instructions. Tip: Add 1–2 tsp vegetable broth powder to the cooking water for extra flavor.
Step 6
If using canned kidney beans, rinse and drain them well. If using dried beans, cook according to package instructions.
Step 7
Mix together all ingredients for the dressing in a small bowl. Taste and adjust seasoning as needed.
Step 8
Assemble the bowl: layer the cooked rice, roasted vegetables, kidney beans, arugula, and a sprinkle of fresh parsley. Drizzle the dressing on top and enjoy!
For
1
M
I
2
Bell peppers
1
handful
Brussels sprouts
1/2
Red onion
1
Zucchini
3/4
cup
Kidney beans, cooked or canned
1
cup
Wild rice
1
handful
Arugula
Some
Fresh Parsley
Sauce:
3
tbsp
Olive oil
4
tbsp
Plain yogurt, can be dairy-free
1
tspn
Honey
A squeeze
Lemon juice
Lot’s of
Seasoning: Oregano, Paprika, Garlic/Chili powder, Dried basil, Salt & Pepper
+ Add all to shopping list
Made it? Claim it.
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Prep
15m
Cook
20m
Total
35m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 180°C / 350°F.
Step 2
Cut the bell peppers, zucchini, Brussels sprouts, and red onion into bite-sized pieces.
Step 3
Place them on a lined baking tray and drizzle with olive oil. Season with salt, pepper, curry powder, and chili powder (or your favorite spices).
Step 4
Roast the vegetables in the oven for about 20 minutes, or until soft and slightly browned.
Step 5
Meanwhile, cook the wild rice according to package instructions. Tip: Add 1–2 tsp vegetable broth powder to the cooking water for extra flavor.
Step 6
If using canned kidney beans, rinse and drain them well. If using dried beans, cook according to package instructions.
Step 7
Mix together all ingredients for the dressing in a small bowl. Taste and adjust seasoning as needed.
Step 8
Assemble the bowl: layer the cooked rice, roasted vegetables, kidney beans, arugula, and a sprinkle of fresh parsley. Drizzle the dressing on top and enjoy!
For
1
M
I
2
Bell peppers
1
handful
Brussels sprouts
1/2
Red onion
1
Zucchini
3/4
cup
Kidney beans, cooked or canned
1
cup
Wild rice
1
handful
Arugula
Some
Fresh Parsley
Sauce:
3
tbsp
Olive oil
4
tbsp
Plain yogurt, can be dairy-free
1
tspn
Honey
A squeeze
Lemon juice
Lot’s of
Seasoning: Oregano, Paprika, Garlic/Chili powder, Dried basil, Salt & Pepper
+ Add all to shopping list
Made it? Claim it.
Cancel
