May 18, 2015

Meatless Monday: Wild Rice Veggie Bowl

Meatless Monday Wild Rice Veggie Bowl

This is it...the only recipe you'll need for Meatless Monday this summer! Filled with creamy avocado, crunchy veggies, sweet mango, and wild rice, I instantly fell in love with this bowl as soon as I dug in. One of the best parts about it is that it all comes together in under 10 minutes!

I think you can make this bowl with whatever vegetables or add-ins you like - I added kale for extra fiber and green goodness but you can mix in spinach, arugula, or any sort of leafy green. Don't like red peppers? Try yellow or orange! Switch out black beans for garbanzo - the combinations and deliciousness are endless.
Wild rice veggie bowl, perfect for Meatless Monday!
Wild Rice Veggie Bowl
Recipe modified slightly from Weight Watchers
Serves: 4 | Serving Size: 1 1/2 cups | PointsPlus: 8
  • 2 tbsp fresh lime juice
  • 2 tbsp cilantro
  • 1 tbsp water
  • 1 tbsp sesame oil
  • 2 tsp honey
  • 2 tsp ginger root, grated
  • 1/t tsp salt
  • 1 1/2 cups cooked wild rice, warm
    • I used Minute Rice 'Wild and Brown Rice' - perfection!
  • 1 cup kale, torn into bite-sized pieces
  • 15-oz. canned low sodium black beans, rinsed and drained
  • 1 medium avocado, diced
  • 1 small red onion, finely chopped
  • 1 medium red bell pepper, chopped
  • 1 1/2 cups baby tomatoes, quartered
  • 1 medium mango, diced
  • Combine lime juice, cilantro, water, sesame oil, honey, ginger, and salt in a mini food processor and pulse until smooth. Set aside
  • Add rice, kale, black beans, avocado, veggies, and mango to a large bowl. Pour dressing over the mixture and combine gently
  • Divide mixture among four bowls and dig in!
Wild rice veggie bowl, perfect for Meatless Monday!
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