Wild Rice, Tomato, & Arugula Balsamic Bowl

Wild rice tomato and arugula balsamic bowl
Prep Time10 minsCook Time20 minsDifficultyIntermediateYields4 ServingsCategory
 1 cup (185g) brown rice
 160 g roasted peppers, drained, chopped
 ¼ cup (30g) roasted almonds, chopped
 1 cup (150g) cherry tomatoes, halved or regular tomatoes chopped
 2 oz (60g) arugula or any leafy green you love
 1 tbsp balsamic vinegar
 1 tbsp olive oil
 ½ tsp chili flakes [optional]
1

Cook the rice according to instructions on the packaging. Once cooked, place in a large bowl.

2

Add in the peppers, almonds, tomatoes, and rocket. Drizzle with vinegar and oil, add chili flakes—season to taste with salt and pepper and mix until well combined, before serving.

3

For homemade roasted peppers: Heat oven to 350F (170C) place washed whole bell pepper on cooking tray. Bake for 20-30min until blistered. Remove from oven and let cool. Skin will peel off easily.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 288
% Daily Value *
Total Fat 9g14%
Total Carbohydrate 44g15%
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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