I love a good bowl recipe. Especially one that includes roasted veggies and a sprinkle of cheese. This one is just that. Wild rice is the base with butternut squash, corn, and black beans stirred in. It can be served warm or at room temp. It’s hardy as is, but you could add a protein if you’d like. I think it’s fun to experiment with combinations of vegetables and grains. When it comes to bowls, there really is something for everybody.
Wild Rice & Roasted Veggie Bowl
This delicious bowl can be served warm or at room temperature. It is one of my favorite healthy comfort foods!
Ingredients
- 2 ears corn, kernels removed from cob
- 2 1/2 cups diced butternut squash
- 2 T olive oil, divided
- 1/4 t salt, plus more to taste
- 3/4 t chili powder
- 1 cup wild rice
- 1-15 oz can black beans, drained and rinsed
- juice of 1 lime
- 4 oz crumbled feta
- pepper to taste
Instructions
- Preheat oven to 425°. Toss the corn kernels and butternut squash with 1 tablespoon of olive oil, along with the salt and chili powder. Spread the seasoned veggies in a thin layer over a parchment-lined baking sheet. Bake for 30 minutes.
- While the veggies are baking, cook wild rice according to package instructions, then drain off excess water.
- In a large bowl, combine the cooked wild rice with the roasted corn and squash. Add the black beans, pepper, lime juice, and feta, along with the remaining 1 tablespoon of olive oil.
- Divide into 4 portions and serve warm or chilled.
