5 from 1 vote
wild rice bowl
Vegan Wild Rice Bowl with Pomegranate Sauce {GF}
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Super colorful and nutrient packed vegan wild rice bowl with veggies and  coconut sauce. Ultimate flavor combination. Easy to make and healthy. Perfect for dinner. Gluten Free too.

Course: Dinner
Cuisine: Healthy, Vegan
Servings: 3
Calories: 441 kcal
Author: Vicky
Ingredients
  • 1 cup wild rice
  • 1 head broccoli cut into florets
  • 2 large zucchini quartered and cut into 1 inch pieces
  • olive oil salt, pepper, paprika
For the dressing:
  • 1/4 cup pomegranate juice fresh
  • 1/4 cup coconut cream
  • 2 tablespoons olive oil
  • salt
  • For garnish:
  • 1/4 - 1/2 cup sliced almonds
  • 1/4 - 1/2 cup pomegranate arils
Instructions
  1. Preheat oven to 425 degrees. In a large bowl combine broccoli and zucchini with salt, pepper, paprika and 1-2 tablespoons extra virgin olive oil.
  2. Bake on a baking tray, in a single layer, for 25-30 minutes, flipping over half way, until roasted.
  3. In a pot cook wild rice according to package directions.
  4. To make the sauce combine pomegranate juice with coconut cream, 2 tablespoons olive oil and salt to taste.
  5. Assemble the bowls with rice, topped with veggies, sliced almonds and pomegranate arils. Top with pomegranate sauce.
Recipe Notes

To make homemade pomegranate juice: take a whole pomegranate and lightly mash it with your hands, crushed the arils inside as you go and hearing them pop a little bit. Then make a small slit in the pomegranate and holding it over a bowl start squeezing all the juice out.