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–+ servings
Both healthy and delicious, these Vegan Winter Harvest Bowls with Mustard Tahini Dressing are perfect for meal prepping | ThisSavoryVegan.com #thissavoryvegan #mealprep

Vegan Winter Harvest Bowls with Mustard Tahini Dressing

Servings: 4 bowls
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Both healthy and delicious, these Vegan Winter Harvest Bowls with Mustard Tahini Dressing are perfect for meal prepping.
5 from 1 rating
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Ingredients

  • 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

FOR THE DRESSING

  • 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

Instructions
 

  • 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.

Notes

*Follow the cooking instructions on your wild rice package. Swap half of the cooking water in the instructions with broth.
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