Roasted Vegetable Ingredients:
3 cups root vegetables cut into 1-1.5” pieces such as butternut squash, carrots, parsnip, beets, turnip
2 cups quartered or halved brussels sprouts
½ small red onion, cut into chunks
2 sprigs of thyme (remove the leaves from the stem)
½ teaspoon salt
½ teaspoon garlic powder
pinch of pepper
2 teaspoons maple syrup
1-1 1/2 Tbsp olive oil
Preheat oven to 425 degrees F.
Place all ingredients into a large bowl and toss until the vegetables are evenly coated with oil.
Evenly spread the vegetables onto a large parchment-lined baking sheet.
Roast in the oven for 30-45 minutes or until tender and golden brown, stirring halfway.
Wild Rice Ingredients:
1 cup wild rice, rinsed
2 1/2 cups water or vegetable/chicken stock
1 teaspoon olive oil
1 garlic clove, finely chopped
¼ teaspoon salt
½ yellow onion, diced
1 large clove of garlic, finely chopped
2 cups sliced mushrooms
2 teaspoons olive oil
salt and pepper to taste
pomegranate seeds & parsley to garnish
Place rice, water/stock, olive oil, garlic, and salt in a saucepan and bring to a boil.
Put the lid on, turn the heat down to low and simmer for 30-40 minutes or until liquid is absorbed and rice is tender. Enjoy as is or follow steps 3-8 for wild rice with mushrooms.
Pour oil into a large sauté pan and add in chopped onion. Cook for about 10 minutes over medium heat until onions become translucent and soft.
Add garlic and mushrooms and cook for another 10 minutes or until mushrooms are cooked through.
Add a squeeze of lemon.
Place cooked rice into the pan and combine well.
Taste and adjust for seasoning.
Garnish with pomegranate seeds and parsley (optional).
Tahini Drizzle Ingredients:
1/4 cup tahini
2 Tbsp dijon mustard
2 garlic cloves
1/4 cup filtered water
juice of 1 lemon
2 Tbsp nutritional yeast
black pepper and chili flakes (optional)
Combine all dressing ingredients in a high-speed blender and blend on high until smooth.
Pour over veggies and rice / greens and enjoy!