Veggie Bowl Recipe

Rinse 1 cup brown rice under cold water until the water runs clear. Combine rinsed rice, 2 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 40–45 minutes until water is absorbed and rice is tender. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork before serving.

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss broccoli, carrot, red bell pepper, and zucchini with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper to coat evenly in a single layer.

Roast in the preheated oven for 18–22 minutes, shaking the pan once halfway through, until vegetables are tender and slightly charred at the edges. Remove from oven and keep warm.

While vegetables roast, heat 1 tbsp olive oil in a large skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant but not browned.

Add baby spinach and cook, stirring, until wilted, about 2–3 minutes. Add drained chickpeas, 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper. Cook another 2–3 minutes until chickpeas are warmed through and flavors combine. Taste and adjust seasoning.

In a small bowl, whisk together 3 tbsp tahini, 3 tbsp warm water, 2 tbsp lemon juice, 1 tsp maple syrup (or honey), 1 tsp soy sauce (or tamari), 1/4 tsp garlic powder, and 1/8 tsp salt. If the dressing is too thick, add more warm water 1 tsp at a time until it reaches a pourable consistency. Taste and adjust acidity or salt as needed.

Divide the fluffed brown rice between two bowls (about 1/2 cup cooked rice per serving if using as a light bowl, or more if desired).

Arrange roasted vegetables, sautéed spinach and chickpeas, and sliced avocado on top of the rice in sections or mixed, as preferred.

Drizzle each bowl with tahini lemon dressing (about 2 tbsp per bowl). Sprinkle with toasted sesame seeds, chopped cilantro or parsley, and red pepper flakes if using. Serve immediately.