Cook the wild rice according to the manufacturer’s instructions in boiling salted water for about 25 minutes until al dente.
Meanwhile, clean and wash the broccoli and cauliflower and divide into bite-sized florets.
Peel the sweet potatoes and cut into 2 cm cubes. Place in a steamer insert and cook over boiling salted water for about 5 minutes.
Meanwhile, peel the carrots and slice lengthwise into thin slices. Add to the sweet potatoes in the steamer and cook everything together for another 5 minutes.
Cook the broccoli and cauliflower in boiling salted water for about 6 minutes until al dente.
Rinse and drain the sprouts.
Heat the oil in a frying pan, add the butter and let it foam up. Sprinkle in curry powder and sauté briefly, deglaze with orange juice and soup and bring to a boil briefly.
Drain carrots and sweet potatoes and stir in. Season with salt and pepper.
Drain the rice and arrange in bowls with the carrots and sweet potatoes.
Drain the broccoli and cauliflower and add to the bowls. Lastly, add the sprouts and sprinkle everything with sesame seeds and pomegranate seeds. Garnish with parsley.
Serve the sauce separately to drizzle over the top.
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