- 🍚 1 cup wild rice
- 💧 2 ½ cups vegetable broth (for extra flavor)
- 🥄 ½ teaspoon salt
- 🫘 1 ½ cups cooked black beans (or 1 can, drained & rinsed)
- 🛢 1 tablespoon olive oil (optional for extra richness)
- 🧄 ½ teaspoon cumin (for warmth, optional)
2. Instructions
📌 1. Cook the Wild Rice & Black Beans
1️⃣ Rinse wild rice and cook in vegetable broth for about 40 minutes or until tender.
2️⃣ Drain excess liquid and stir in black beans, cumin, salt, and olive oil.
📌 2. Roast the Brussels Sprouts & Cauliflower
1️⃣ Preheat oven to 400°F (200°C).
2️⃣ Toss Brussels sprouts and cauliflower with olive oil, rosemary, thyme, garlic, salt, and pepper.
3️⃣ Spread on a baking sheet and roast for 20-25 minutes, flipping halfway.
📌 3. Grill the Zucchini & Squash
1️⃣ Brush sliced zucchini and squash with olive oil, garlic powder, salt, and pepper.
2️⃣ Grill on medium-high heat for 3-4 minutes per side, until lightly charred.
3️⃣ Squeeze lemon juice over them before serving.
📌 4. Assemble & Serve
- Plate wild rice and black beans as a base.
- Add grilled zucchini and squash on one side.
- Top with roasted Brussels sprouts and cauliflower.
- Garnish with extra fresh herbs or a drizzle of lemon juice.
3. Nutrition Facts (Per Serving)
📌 Calories: ~103 kcal
📌 Protein: ~4g
📌 Carbs: ~16g
📌 Fat: ~3g
📌 Fiber: ~4g
💡 For extra calories or protein, add tofu, chickpeas, or a drizzle of tahini!
Final Thoughts – A Nutrient-Packed, Low-Calorie Vegan Meal! 🌱✨
This meal is light yet satisfying, filled with plant-based fiber, protein, and essential nutrients. Whether you’re looking for a healthy weeknight meal or meal prep idea, this dish is a delicious, well-balanced option.
📢 Would you try this? Let me know your favorite roasted veggie combos! ⬇💬
