Roasted Veggie Bowl

roasted veggie bowl

Easy roasted veggie bowl served with brown rice and garlicky cilantro tahini sauce. Nutritious and healthy option for lunch or dinner!

Serves: 2


Step by Step method

  • Step 1

    Preheat oven to 400°F. In a small pot bring water to a boil. Once water is boiling, add brown rice, cover, and reduce to simmer. Simmer for about 35 minutes, turn off heat and let sit for 15 minutes. Open pot and fluff the rice.

  • Step 2

    Line a baking sheet with parchment paper and add your veggies. Drizzle with coconut aminos or soy sauce and roast until vegetables are tender, about 20 minutes (depending on how thick the veggies are cut). Remove from heat.

  • Step 3

    Sauce: Add all ingredients in a food processor and process until smooth. If you need to thin out the sauce add more water, a little bit at a time.

  • Step 4

    To serve, add red or green leaf lettuce on the bottom of each bowl and divide rice and veggies in between. Drizzle with garlic tahini sauce and garnish with cilantro leaves, sesame seeds and a side of a lemon wedge (optional).

Tips & variations

  • Other vegetables of your choice can be substituted in this recipe.

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