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

  2 cup or 480g

• 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)

  ¼ cup 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

  ¼ cup or 59g

• Nutritional Yeast

  Vegan - Whole Foods Market

  3 tbsp or 23g

Directions

1. Preheat oven to 400°F.
2. Cook the rice according to package directions.
3. Spread cauliflower and broccoli on one baking sheet. Spread chickpeas and carrots on another baking sheet. Drizzle 1 tsp oil over each baking sheet and toss to coat. Sprinkle 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. Combine all dressing ingredients in a small bowl and whisk until smooth. Add more water as needed to thin. Set aside.
6. Assemble the bowls with rice, broccoli, cauliflower, carrots, chickpeas, sesame seeds, and dressing.

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