Roasted Veggie and Brown Rice Bowl

Ingredients

• Cauliflower

  Raw

  1 head medium or 588g

• Broccoli

  Raw

  1 cup chopped or 91g

• Carrots

  Raw

  3 medium or 183g

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• Sesame seeds

  Seeds, whole, dried

  2 tbsp or 18g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  4 tbsp or 60g

• Balsamic vinegar

  3 tbsp or 48g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Water

  Plain, clean water

  4 tbsp or 59g

• Nutritional Yeast

  Vegan - Whole Foods Market

  3 tbsp or 23g

Directions

1. Preheat the oven to 400°F.
2. Cook the brown rice according to package instructions.
3. Spread the cauliflower and broccoli on one baking sheet, and the chickpeas and carrots on another. Drizzle half of the olive oil over each sheet and toss to coat. Season with salt and pepper.
4. Roast for 20-30 minutes, turning the pans and shaking them every ten minutes. Start with the broccoli and cauliflower, adding the chickpeas and carrots after 10 minutes. Adjust time as needed to avoid burning.
5. In a small bowl, whisk together the tahini, balsamic vinegar, minced garlic, nutritional yeast, and water until smooth. Add more water if needed to reach desired consistency.
6. Assemble the bowls with the cooked rice, roasted vegetables, chickpeas, sesame seeds, and drizzle with the dressing.