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Black Rice Bowl with Rutabaga

Lara Frendjian, holistic nutritionist and health coach, shared her black rice bowl recipe with us and it’s loaded with flavour and nutrients! This is the perfect meal to prepare on Sunday and make it last all week.

Black RiCe Bowl with RutaBaga


Main Dish




  • Prep Time: 30 minutes

  • Cook Time: 30 minutes


Black Rice

  • 1 cup Black Rice
  • 1 ¾ cup Water
  • ½ tsp Sea Salt

Roasted Vegetables

  • 1 ½ cup Cubed Rutabaga approx. 1 medium rutabaga cut into ½ inch cubes
  • 1 ½ cup Cubed Sweet Potato approx. 1 medium sweet potato cut into ½ inch cubes
  • 1 ½ cup Cubed White Onion approx. 1 medium onion cut into ½ inch cubes
  • ½ tsp Sea Salt
  • ½ tsp Rosemary Powder
  • 1 clove Garlic crushed
  • 1 tbsp Avocado Oil



Black Rice

  1. Place rice, water and salt in medium-sized pot on high heat.

  2. Bring to a boil, reduce heat to low and allow it to simmer covered for 30 minutes or until all the water has been absorbed and rice is fluffy. The rice should be cooked through (not crunchy) but also not mushy.

Roasted Vegetables

  1. Preheat oven to roast setting at 325.

  2. Place baking sheet in the oven to warm it up.

  3. Place veggies and all remaining ingredients into a large bowl and toss around until ingredients are covered with the herbs and oil.

  4. Spread the mixture evenly onto the heated sheet and roast for 20­-30 minutes until the vegetables have softened and are cooked through.


  1. Evenly place all ingredients into four large salad bowls.

  2. Place ½ cup of the cooked black rice and and ½ cup of roasted veggies.

  3. Dress liberally with Italian Idol dressing.

  4. Enjoy!