Roasted Vegetable And Brown Rice Bowls Recipes
ROASTED-VEGETABLE AND BROWN-RICE BOWLS
Need a balanced, heart-healthy, plant-based meal? This weeknight dinner recipe checks all the boxes. It calls for ready-to-eat brown rice that can be found at the grocery store and uses quick-roasting vegetables like broccoli and eggplant.
Provided by Greg Lofts
Categories Salad Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. On a rimmed baking sheet, toss sweet potato, eggplant, and broccoli with 3 tablespoons oil; season with salt and pepper and spread in a single layer. Roast, stirring halfway through, until tender and golden in places, about 30 minutes.
- Heat a large skillet over medium-high. Swirl in 1 tablespoon oil. Add rice, scallion whites and light greens, and garlic; season. Cook, stirring occasionally, until rice is warmed through and has a nutty aroma, 4 to 5 minutes.
- Whisk together tahini, lime zest and juice, remaining 2 tablespoons oil, and 3 to 4 tablespoons water to reach desired consistency; season. Serve roasted vegetables over rice mixture, drizzle with tahini dressing, and top with pomegranate arils, reserved scallion tops, and sesame seeds.
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