Verdura Bowl Recipe

Cook rice ahead

Cook short-grain brown rice according to package instructions (about 45–50 minutes stovetop) or use a rice cooker. Yield should be roughly 2 cups cooked. If using leftover rice, reheat or use at room temperature.

Preheat oven to 425°F (220°C). Peel and dice the sweet potato into 1/2-inch cubes. Chop cauliflower into bite-size florets. Core and slice red bell pepper into 1-inch pieces. Cut zucchini into half-moons about 1/2-inch thick.

On a large baking sheet, toss sweet potato, cauliflower, bell pepper, and zucchini with 2 tbs olive oil, smoked paprika, ground cumin, 1 tsp kosher salt, and 1 tsp black pepper until evenly coated and in a single layer.

Roast in the preheated oven for 20–25 minutes, stirring once halfway through, until vegetables are tender and lightly browned at the edges. If sweet potato pieces are still firm, roast an additional 5–8 minutes. Remove from oven and let cool slightly.

While the vegetables roast, put thinly sliced red onion in a small jar or bowl. Stir together 3 tbs apple cider vinegar, 3 tbs water, 1 tsp sugar, and 1 tsp salt until dissolved. Pour over the onions, press down so slices are submerged, and let sit at least 10 minutes (up to 1 hour) to lightly pickle. Drain before using.

Whisk together 3 tbs tahini, 2 tbs lemon juice, 3 tbs warm water, 1 minced garlic clove, 1 tsp maple syrup (or honey), 1 tsp salt, and 1/2 tsp black pepper in a small bowl. Adjust consistency with extra warm water 1/2 tbs at a time until pourable but creamy. Taste and adjust lemon, salt or sweetness as preferred.

Warm or portion the 2 cups cooked brown rice into two bowls (about 1 cup per serving).

Divide 2 cups baby spinach between the bowls, placing it next to or under the rice so it wilts slightly from any warm components.

Spoon the roasted vegetables evenly over the rice and spinach (about half the roasted mix per bowl).

Arrange halved cherry tomatoes, diced cucumber, sliced avocado, and 1/2 cup chickpeas per bowl (divide quantities evenly so each bowl gets roughly 1/2 cup cherry tomatoes, 1/2 cup cucumber, 1/2 avocado, and 1/2 cup chickpeas).

If using, add a few slices of the drained quick-pickled red onion to each bowl. Sprinkle chopped parsley over each bowl.

Drizzle each bowl with approximately half of the lemon-tahini dressing (about 2–3 tbs per bowl) or serve dressing on the side.

Top each bowl with 1 tbs toasted pumpkin seeds and 1/2 tsp sesame seeds for crunch. Taste and finish with additional salt, pepper or lemon if desired.