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Vegetarian Rice Bowl

Vegetarian Rice Bowl Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 cups cubed sweet potato (½-inch pieces)
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 3 tablespoons olive oil, divided
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Kosher salt, to taste
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 cups cooked brown rice
  • ¼ cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove, minced
  • Fresh parsley or cilantro, for garnish (optional)

Method
 

  1. Preheat oven to 425°F (200°C). Toss sweet potato, broccoli, and bell pepper with 2 tablespoons olive oil, cumin, smoked paprika, and a pinch of salt on a sheet pan; spread evenly. Roast 25 to 30 minutes, tossing once, until tender and browned.
  2. Pat chickpeas dry, then toss with remaining 1 tablespoon olive oil, garlic powder, and salt on a separate pan. Roast 20 to 25 minutes, shaking once, until crispy.
  3. In a small bowl, whisk tahini, lemon juice, minced garlic, and a pinch of salt. Slowly whisk in 3 to 4 tablespoons water until smooth and pourable.
  4. Warm rice in microwave 1 to 2 minutes. Divide among four bowls and top with roasted vegetables and chickpeas.
  5. Drizzle with tahini dressing, garnish with herbs if desired, and serve warm.

Notes

Leftover rice works well here; if it’s straight from the fridge, warm it as directed or spoon it cold into the bowls and let the hot vegetables warm it up. Any leftover dressing will keep for up to a week.