Veggie Bowl Recipe

Cook rice

Rinse 1 cup brown rice under cold water until water runs mostly clear. In a medium saucepan combine rinsed rice, 2 cups water, 1 tbs olive oil, and 1 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 35–40 minutes until tender and water is absorbed. Remove from heat and let stand covered 10 minutes, then fluff with a fork.

Prep and roast

Preheat oven to 425°F (220°C). On a large rimmed baking sheet toss broccoli (2 cups), carrots (1 cup), red bell pepper (1 cup), and zucchini (1 cup) with 2 tbs olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 3/4 tsp salt and 1/2 tsp black pepper. Spread vegetables in a single layer with space between pieces. Roast 18–22 minutes, stirring or shaking pan halfway through, until edges are browned and vegetables are tender. Remove from oven and keep warm.

Crisp chickpeas

While vegetables roast, heat 1 tbs olive oil in a medium skillet over medium-high heat. Add drained and rinsed chickpeas (1 cup) and cook, stirring occasionally, until they start to brown and crisp, about 6–8 minutes. Add 1/2 tsp ground cumin, 1/4 tsp ground coriander and 1/4 tsp salt; stir to coat and cook 30–60 seconds until fragrant. Remove from heat and stir in 1 tbs lemon juice. Keep warm.

Make tahini dressing

In a small bowl whisk together 3 tbs tahini, 3 tbs water, 2 tbs lemon juice, 1 tsp maple syrup, 1 tsp soy sauce, 1 tsp minced garlic and 1/4 tsp salt. If dressing is too thick, add up to 1 tbs hot water and whisk until pourable and smooth. Taste and adjust lemon, salt or sweetness as desired.

Prepare fresh ingredients: rinse and dry 2 cups baby spinach (or mixed greens). Slice 1/2 cup cucumber and halve 1/2 cup cherry tomatoes. Halve and slice 1 avocado just before assembling to prevent browning. Chop 2 tbs fresh cilantro or parsley.

Assemble bowls: divide the cooked brown rice between two bowls (about 1/2 cup cooked rice per bowl if following servings). Arrange roasted vegetables, sautéed chickpeas and fresh toppings (spinach, cucumber, tomatoes, avocado) on top of the rice in sections or mixed. Drizzle each bowl generously with tahini dressing. Sprinkle toasted sesame seeds and a pinch of red pepper flakes over each bowl. Serve with extra lemon wedges on the side for squeezing.

Notes and substitutions: swap quinoa, farro or white rice for brown rice; use tofu or tempeh instead of chickpeas; make dressing vegan by using maple syrup (already used) and tamari instead of honey/soy. Leftovers: store components separately in airtight containers for up to 3 days; add avocado fresh when serving.