Wild Rice Veggie Bowl with Chili Lime Dressing

Oh, how I love Sundays. And food. Weekends give you the perfect opportunity to try new recipes and eat delicious plant-based dishes! And this Sunday I’m having this beautiful bowl loaded with lots of veggies and wild rice, topped with a nice spicy dressing. This is what happiness looks like and it’s a great way to eat healthy and use up whatever veggies you have at home. You could make this non-vegan with just adding a grilled chicken breast or something similar, but I’m keeping it vegan.

For this I pickled some thinly sliced carrots and purple cabbage to add even more flavor to this dish. For that just put them in a small bowl, and fill that up with a mixture of water and white wine vinegar (1/2 and 1/2) and add some garlic cloves and soy sauce.

Let it sit while you prepare the rest, or prepare it the day before! If you want to store it a little longer just fill it in a jar and keep it in the fridge!

You can pickle any other vegetable as well!
  • For the pickles:
  • 2 carrots
  • 1/4 head of red cabbage
  • handful of radishes
  • 2/3 cup white wine vinegar
  • 2/3 cup water
  • 1/4 cup soy sauce
  • 2 cloves garlic
  • For the bowl:
  • brokkoli
  • shitake mushrooms
  • beet root
  • wild rice
  • cucumber
  • avocado
  • bell pepper
  • fresh spinach
  • balsamic vinegar
  • salt, pepper, smoked paprika, garlic powder
  • For the dressing
  • juice of 2 limes
  • 1/4 cup white vine vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1/3 cup olive oil
  • 1 clove garlic
  • salt, pepper, red pepper flakes

First chop up the veggies that will come into the oven! Cut the mushrooms, beet root and the brokkoli and place them all on a baking sheet.

Now it is time to make these veggies even more delish! Sprinkle balsamic vinegar over everything, especially the mushrooms! Season with salt, pepper, smoked paprika and garlic powder, mix it well and put it in the oven for 25 minutes at 180°C.

While that is heating up you can cook the rice so everything is done at the same time!

While everything cooks, prepare the dressing by mixing all the ingredients together and cut the cucumber, avocado and bell pepper and set aside.

When the rice is cooked, place some on fresh spinach and arrange the beautiful cooked veggies around it, as well as the fresh and the pickled ones! I love mixing all these consistencies and flavors together! Top with some of the dressing and your delicious healthy meal is done!

It is really quickly done since you can slice the vegetables and prepare the dressing while the rice is cooking and the other veggies are in the oven. It’s simple but loaded with vitamins and you know how much I enjoy a plant-based meal! If you try the recipe please let me know your thoughts, and if you switch the veggies up let me know as well, ’cause I always like to try new combinations of vegetables.

Bon Appetit.

Peace out xo
Karo.

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25 years old and living near Hamburg with my beloved man, our two cats and our dog. And I am goint to take you on a journey with me through my life on a way to a better self. So stay tuned.

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