Wild Rice Roasted Veggie Bowl

Preheat your oven to 400°F (200°C).

In a large bowl, toss Brussels sprouts, sweet potato, and red onion with olive oil, House Blend Vegetable, salt, and black pepper. Spread the veggies on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until the veggies are tender and caramelized.

While the veggies are roasting, rinse the wild rice under cold water. In a medium saucepan, combine the wild rice, vegetable broth, bay leaf, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes or until the rice is tender and the liquid is absorbed. Remove the bay leaf.

In a small bowl, whisk together tahini, apple cider vinegar, maple syrup, minced garlic, salt, and pepper until smooth.

Divide the cooked wild rice among serving bowls. Top with the roasted fall veggies and drizzle the tahini dressing over the bowl. Enjoy!