Full Menu
Roasted Vegetable and Wild Rice Bowls

Roasted Vegetable and Wild Rice Bowls with Red Pepper Sauce

Sign up to order

On the menu July 14 — July 20

This bowl is brimming with some of our favorite things, like nutty wild rice and zucchini, corn, and tomatoes. We toss the rice with a bright lemon-honey dressing, then pile on the vegetables. The roasted red pepper and sour cream sauce brings everything together and is also fantastic on its own.

  • < 600 Calories
  • Vegetarian
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Elana

By Chef Elana

  • Calories 510
  • Protein 17g
  • Total Carb 74g
  • Total Fat 17g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • wild rice
    • 3/4 cup
    • wild rice
  • zucchini
    • 6 ounces
    • zucchini
  • ears corns
    • 2
    • ears corns
  • lemon
    • 1
    • lemon
  • roasted red peppers
    • 7 ounces
    • roasted red peppers
  • red onion
    • 1
    • red onion
  • garlic
    • 1 clove
    • garlic
  • grape tomatoes
    • 1/4 pint
    • grape tomatoes
  • sour cream
    • 1 ounce
    • sour cream
  • honey
    • 1/2 ounce
    • honey
  • crumbled feta cheese
    • 2 ounces
    • crumbled feta cheese
  • basil
    • 1/8 ounce
    • basil

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • baking sheet
  • blender or food processor (optional)