Roasted Veggie and Wild Rice Buddha Bowl with Creamy Lemon Herb Sauce (with optional spice)
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!
Course Main Course
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Sophia DeSantis
1 1/2cupsmixed raw veggies, whatever you have in your fridge
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!
This is for one bowl, multiply ingredients by how many bowls you want to prepare.
The sauce makes 2 cups. Use as much or little as you prefer, nutrition is calculated with 1/4 cup of sauce.
This recipe is made to use up any foods you have in your kitchen as a focus on upcycling, zero waste and earth day. Any combination works great.
See recipe for directions on potatoes.
For sauce, you can add more or less milk depending on what you want to use it for. Adding more will make it more of a drizzle or dressing, less makes it more of a dip. Add 1 teaspoon hot sauce for just a touch of flavor and spice, add 3 for a spicier sauce.
The amount of salt you need correlates to the hot sauce type and amount you use. Some have more salt than others, start with no salt after adding the desired amount of hot sauce, then add 1/4 teaspoon at a time until you get the right saltiness. If you don’t add any hot sauce, use 3/4 teaspoon salt.
Tips to prep ahead:
Roast veggies, make rice and lemon herb sauce.
Baby/kid food idea:
Roast veggies until very soft. Puree with cooked rice and beans for younger baby or cut up into small pieces for older baby.
For toddler make sauce mild and use as a dipping sauce for the veggies.