🌿Crispy Potato & Rice Bowl with Creamy Dill Ranch

This is one of those easy, feel-good bowls you’ll want on repeat.

It’s cozy and satisfying from the warm whole grain rice and golden roasted potatoes, but still fresh thanks to crunchy cucumber, bright herbs, and a creamy vegan dill ranch that ties it all together. Bonus: it’s completely customizable for the whole family — serve it deconstructed for kids or pair it with another protein for omnivores.

🛒 Ingredients

For the Bowl:

• 1 cup uncooked whole grain rice (brown rice or wild blend)

• 1 large Yukon gold or red potato, diced

• 1 tbsp olive oil (I used Graza)

• ½ tsp garlic powder

• ½ tsp smoked paprika (optional)

• Salt & pepper to taste

• 1 cucumber, sliced into half moons

• Handful of greens (spinach, arugula, or massaged kale)

• Optional: fresh herbs (dill, chives) for garnish

• Optional: roasted cannellini beans (see below)

For the Creamy Dill Ranch:

• ½ cup Follow Your Heart vegan sour cream

• 1 tsp lemon juice

• 1 tsp apple cider vinegar

• 1 tsp dried dill (or 1 tbsp fresh)

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt & pepper to taste

• Optional: 1 tbsp finely chopped fresh chives or parsley

Optional: Crispy Roasted Cannellini Beans

• 1 can cannellini beans, rinsed and well dried

• 1 tbsp olive oil

• ½ tsp garlic powder

• ½ tsp smoked paprika

• Salt & pepper to taste

🔪 Instructions

1. Cook the Rice:

Cook your whole grain rice according to package instructions. Fluff with a fork and set aside.

2. Roast the Potatoes:

Preheat your oven to 425°F. Toss diced potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping once, until crispy and golden.

3. Optional – Roast the Cannellini Beans:

If using, toss dried cannellini beans with olive oil and seasonings. Roast at 400°F for 25–30 minutes, shaking halfway through, until lightly crisped. Cool slightly before serving.

4. Make the Dill Ranch:

In a small bowl, whisk together all dressing ingredients. Adjust seasoning to taste. Thin with a splash of water if needed.

5. Assemble the Bowl:

Layer the cooked rice in a bowl. Add crispy potatoes, cucumbers, greens, and roasted beans (if using). Drizzle with creamy dill ranch and top with fresh herbs.

🌈 Serving Tips:

• For kids: serve each element separately (rice, potatoes, cucumbers) with their preferred protein or toppings.

• Add-ons: avocado, cherry tomatoes, pickled onions, or tofu.

• Leftovers: store all components separately for best texture and build bowls throughout the week.

This meal is proof that plant-based eating can be flavorful, family-friendly, and stress-free.
Voilà — a meal that works for the whole family—in a bowl or deconstructed with their favorite protein.

💚 Follow @kellysgreenkitchen_ for more easy, nourishing recipes that make plant-based eating feel approachable, beautiful, and full of flavor.

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