Wild Rice & Root Vegetable Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Earthy wild rice and roasted root vegetables are tossed with tahini dressing, arugula, pumpkin seeds, and pomegranate. This is a hearty, vegetarian main with warm spices and fresh brightness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3/4 cup wild rice
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- 2 1/2 pounds assorted root vegetables (peeled and cut into 1-inch chunks)
- 1/4 cup tahini
- Juice of 1 small lemon
- 2 cloves garlic (minced)
- 2 tablespoons water
- 1 teaspoon ground cumin
- Salt to taste
- Arugula or chopped kale
- Chopped walnuts or pepitas (optional)
- Pomegranate arils (optional)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 485mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1130mg
- Calcium
- 67mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 485MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.