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.