Past Recipes
Roasted Vegetable and Wild Rice Bowls

Roasted Vegetable and Wild Rice Bowls with Red Pepper Sauce

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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)

Cooking Steps

  1. Cook wild rice

    Cook wild rice

    Preheat oven to 425°F. Bring a medium, covered pot of water to a boil over high heat (to help it boil faster). Season boiling water generously with salt. Stir in rice and cook until almost tender, 28-30 minutes. Drain rice and return to pot, off heat. Cover to keep warm until Step 5.

  2. Prepare ingredients

    Prepare ingredients

    While wild rice cooks, rinse all produce. Quarter zucchini lengthwise, then cut crosswise into ½-inch pieces, discarding ends. Shuck corn, discarding husks and silk; slice off kernels, discarding cobs. Halve lemon. Drain roasted red peppers and roughly chop. Peel onion, halve, and thinly slice. Halve garlic clove.

  3. Roast vegetables

    Roast vegetables

    On a baking sheet, toss whole grape tomatoes, zucchini, corn, and onion with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Arrange in a single layer and roast until vegetables are tender, 12-15 minutes.

  4. Make red pepper sauce

    Make red pepper sauce

    While vegetables roast, in a blender or food processor, combine sour cream, roasted red peppers, half of garlic clove, 1 teaspoon water, ¼ teaspoon salt, and black pepper as desired. Blend until smooth. Set red pepper sauce aside until ready to serve.

  5. Finish wild rice

    Finish wild rice

    In a small bowl, whisk together honey, juice of ½ lemon, 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired (use remaining lemon to brighten a glass of water). Add to pot with wild rice and stir to coat. Stir in feta.

  6. Plate wild rice bowls

    Plate wild rice bowls

    Divide wild rice between serving bowls and top with roasted vegetables. Roughly chop or tear basil leaves, discarding stems, and sprinkle over bowls. Drizzle over red pepper sauce and dig in!

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