Roasted Veggie Rice Bowl With Lemon Garlic Tahini Sauce
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Serves: 3-4 servings
 
What You'll Need
  • 1 bunch of carrots
  • 1 yellow onion (quartered)
  • 2 cups Brussels sprouts
  • 1 can chickpeas (strained)
  • 2 heads broccoli (broken into pieces)
  • 3-5 heirloom tomatoes (quartered)
  • ¼ cup coconut oil
  • salt and pepper
  • 2-3 cups cooked brown (or white) basmati rice
  • Dressing
  • ½ cup tahini
  • ¼ cup coconut cream (I used canned organic)
  • ½ cup almond milk
  • 2 tbs. fresh cilantro
  • 2 lemons (juiced)
Instructions
  1. Preheat oven to 450.
  2. To 2 parchment lined baking sheets, lay out all of the veggies so that they aren't too crowded.
  3. Coat with melted coconut oil and season with salt and pepper.
  4. Place in the oven and cook for about 30 minutes (or until the veggies begin to darken).
  5. Meanwhile, cook the rice according to package instructions (I like to add in a tbs of butter to the cooking water).
  6. To make the dressing, add all of the dressing ingredients to a blender and mix until smooth.
  7. Add each of the ingredients to a bowl and top with the dressing.
  8. Serve immediately (or place in a tupperware container to heat later)
Recipe by The Blonde Chef at https://www.theblondechef.com/roasted-veggie-rice-bowl-with-lemon-garlic-tahini-sauce/