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Roasted Veggie Rice Bowl With Lemon Garlic Tahini Sauce

April 27, 2016 By Aubrie Cornelius

Today the sun is shining and spring is in full bloom, but yesterday? Yesterday (and the day before) was filled with dark clouds, soft rain, and below 50 degree weather. And since it is spring (April showers and all that) I figured we could all use a hot meal idea to get us through the last few remaining chilly/rainy days.Roasted Veggie Rice Bowl With Lemon Garlic Tahini Sauce

Now this is a meal that I have made so many times that I can’t believe I haven’t posted about it before. But here it is now and man, you guys are going to LOVE it! Roasted Veggie Rice Bowl With Lemon Garlic Tahini Sauce

It’s super easy to make, just throw your favorite veggies into the oven at 450, cook up some rice and mix up some lemon tahini dressing and you are good to go! That may seem like a lot of steps, but keep in mind that for the 30-40 minutes all of that is cooking you can go and do something else 🙂
Roasted Veggie Rice Bowl With Lemon Garlic Tahini SauceAnd the leftovers reheat super well! So yummy next day. Now for the roasted veggies there is no set list of what you “must have” but my go-to’s every time I make this are roasted heirloom tomatoes, chickpeas (they are so fun to snack on!) and carrots. But feel free to pick our your favs and stick with those! Roasted Veggie Rice Bowl

Oh, and really don’t forget the dressing! I made it for my parents and younger brothers about a month ago and they liked it SO much I had to make a whole new batch! They ate almost 3 cups worth in one sitting!

Roasted Veggie Rice Bowl With Lemon Garlic Tahini Sauce
 
Print
Prep time
15 mins
Cook time
40 mins
Total time
55 mins
 
Author: The Blonde Chef
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)
3.4.3177

 

Try these healthy bowls next:

  • Lentil, Cauliflower & Harissa Bowl
  • Spicy Tofu Rice Bowl
  • Green Smoothie Bowl
  • Cuban Rice Bowl
  • Rainbow Veggie Bowl

Filed Under: Main Course, Clean Eating, Lunch Tagged With: healthy, rice bowl, veggies

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The Blonde Chef

Welcome! My name is Aubrie, and I created this blog to share two of my passions; food and photography. On TBC you will find multi-cultural meals that are made to share! I enjoy creating dishes with a healthy twist, but I never skimp on dessert!I love to try new things, and I am not scared of a challenge! Read More…

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