Ingredients

The following ingredients have 4 Servings
  • 1/2 cup wild rice (dry)
  • vegan broth
  • 1 lb fingerling potatoes (cut in half)
  • 1 tbsp olive oil
  • 1/4 cup vegan pesto
  • salt (to taste)
  • 3 cups kale (chopped)
  • 1 cup arugula
  • 10 oz cherry tomatoes (cut in half)
  • 1 jalapeño (diced)
  • 1 red onion (chopped)
  • 1/2 cup tahini
  • 2 tbsp red wine vinegar
  • 2 tbsp yellow mustard
  • lemon juice (to taste)
  • 1 tsp oregano
  • 1/2 tsp garlic salt
  • pepper (to taste)
  • water (as needed)

Instruction

  • Prepare the wild rice according to the package instructions.* Wild rice takes longer than traditional rice to cook - expect it to take at least 60 minutes.
  • Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
  • Evenly layer the potatoes on the baking sheet and drizzle with olive oil. Place in the oven for 20 minutes, flipping halfway.
  • While the potatoes are cooking, combine all of the dressing ingredients in a bowl and stir to combine. Taste and adjust seasonings as needed. Add water until desired consistency is reached. Place in the fridge until ready to use.
  • Remove the potatoes from the oven and toss them with the pesto. Place them back in the oven for an additional 10 minutes. Remove from the oven and add salt to taste.
  • To assemble the bowls evenly distribute the kale, arugula, cherry tomatoes, jalapeño, red onion, wild rice and potatoes among 4 bowls. Top each bowl with desired amount of dressing.