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.
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!
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 🙂
And 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!
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
This hearty rice bowl is loaded with grilled veggies, basmati rice and drizzled with a fresh and delicious lemon garlic tahini sauce.
Ingredients
Salad
- 4-5 carrots
- 1 yellow onion, quartered
- 2 cups Brussels sprouts
- 2 heads broccoli, broken into pieces
- 3-5 heirloom tomatoes, quartered
- 1 can chickpeas, strained
- 1/4 cup coconut oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2-3 cups brown (or white) basmati rice, cooked
Dressing
- ½ cup tahini
- ¼ cup coconut cream (I used canned organic)
- ½ cup almond milk
- 2 tbs fresh cilantro
- 5 tbs fresh lemon juice
Instructions
- Preheat oven to 450°F.
- Line 2 baking sheets with parchment paper and lay out all of the veggies so that they aren't too crowded.
- Coat with coconut oil and season with salt and pepper.
- Place in the oven and cook for about 30 minutes (or until the veggies begin to darken).
- Meanwhile, cook the rice according to package instructions (I like to add in a tbs of butter to the cooking water).
- To make the dressing, add all of the dressing ingredients to a blender and mix until smooth.
- Add each of the ingredients to a bowl and top with the dressing. Serve immediately (or place in a airtight sealed container to heat later).
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