- Rinse wild rice and cook in vegetable broth for about 40 minutes or until tender.
- Drain excess liquid and stir in black beans, cumin, salt, and olive oil.
📌 2. Roast the Brussels Sprouts & Cauliflower
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts and cauliflower with olive oil, rosemary, thyme, garlic, salt, and pepper.
- Spread on a baking sheet and roast for 20-25 minutes, flipping halfway.
📌 3. Grill the Zucchini & Squash
- Brush sliced zucchini and squash with olive oil, garlic powder, salt, and pepper.
- Grill on medium-high heat for 3-4 minutes per side, until lightly charred.
- 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. Customization & Variations
✔ Make It Spicier – Add red pepper flakes or chili powder.
✔ For Extra Protein – Add grilled tempeh or tofu.
✔ For a Creamy Element – Drizzle with tahini or cashew cream.
✔ Add More Crunch – Top with roasted pumpkin seeds or nuts.
Final Thoughts – A Perfectly Balanced Vegan Meal! 🌱✨
💡 This meal is packed with fiber, plant-based protein, and deep roasted flavors! Whether as a wholesome weeknight dinner or meal prep, it’s filling, satisfying, and incredibly delicious.
📢 What’s your favorite way to enjoy roasted veggies and grains? Let me know below! ⬇💬
