Roasted Veggie Rice Bowls with Tahini Sauce
Healthy roasted veggie rice bowls with chickpeas and tahini sauce.Easy vegan meal prep recipe ready in 45 minutes.Packed with flavor, nutrients, and simple ingredients.
Ingredients
Veggies and Grains
- 1 cup brown rice quick-cook preferred
- 1 head cauliflower chopped
- 1 head broccoli chopped
- 3 medium carrots sliced
- 1 can 15 oz chickpeas, rinsed and dried
- 2 teaspoons extra virgin olive oil
- Salt and pepper to taste
- 2 tablespoons sesame seeds
- Arugula baby kale, or spinach (optional)
- Fresh lemon juice
Creamy Sweet Tahini Dressing
- ¼ cup tahini
- 3 tablespoons balsamic vinegar
- 1 –2 tablespoons maple syrup
- 1 garlic clove minced
- 3 tablespoons nutritional yeast
- ¼ cup water adjust as needed
- Salt and pepper
Instructions
- Preheat oven to 400°F (200°C) and line two baking sheets.
- Cook the brown rice according to package instructions.
- Toss cauliflower and broccoli with half the olive oil, salt, and pepper. Spread evenly on one tray.
- Toss chickpeas and carrots with remaining oil, salt, and pepper. Spread on the second tray.
- Roast for 20–30 minutes, shaking trays every 10 minutes.
- In a bowl, whisk together all dressing ingredients until smooth. Adjust water for consistency.
- Assemble your Roasted Veggie Rice Bowls: add rice, greens, roasted veggies, and chickpeas.
- Top with sesame seeds, drizzle tahini sauce, and finish with fresh lemon juice.
Notes
- Add spicy chili flakes for heat
- Great with a side of flatbread
- Dressing can be made ahead and stored