Roasted Vegetable Power Bowl Recipe

Directions

1. 1

   Prepare the Brown Rice

   In a saucepan, combine brown rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until rice is tender and water is absorbed. Fluff with a fork and set aside.

2. 2

   Roast the Vegetables

   Preheat the oven to 425°F (220°C). Chop sweet potatoes, cauliflower, and red onion into bite-sized pieces. Toss them in a bowl with olive oil, salt, and black pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, or until golden and tender, stirring halfway through.

3. 3

   Prepare the Broccolini

   Add broccolini to the same baking sheet during the last 10 minutes of roasting the other vegetables. Roast until vibrant green and tender.

4. 4

   Cook the Eggs

   While the vegetables are roasting, bring a small pot of water to a boil. Gently add the eggs and boil for 6-7 minutes for soft-boiled or 9-10 minutes for hard-boiled. Remove from water, cool, peel, and set aside.

5. 5

   Make the Tahini Dressing

   In a small bowl, whisk together tahini, lemon juice, minced garlic, salt, and black pepper. Add water as needed to achieve desired consistency.

6. 6

   Assemble the Power Bowl

   In a bowl, layer brown rice, roasted vegetables, and halved boiled eggs. Drizzle with tahini dressing and serve warm.