Vegetable Bowl Recipe

Rinse brown rice under cold water until water runs clear.

Combine rinsed rice, 3 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover and simmer 35-40 minutes until water is absorbed and rice is tender. Remove from heat and let sit, covered, 10 minutes; then fluff with a fork.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil.

In a large bowl toss broccoli, carrot, red bell pepper and zucchini with 2 tbs olive oil, 1/2 tsp garlic powder, 1/2 tsp salt and 1/2 tsp black pepper until evenly coated.

Spread vegetables in a single layer on the prepared baking sheet. Roast 18-22 minutes until edges begin to brown and vegetables are tender, stirring once halfway through for even cooking.

Heat 1 tbs olive oil in a large skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant, taking care not to burn.

Add chickpeas and cook 2-3 minutes, stirring, to warm and lightly crisp the surface.

Add spinach (or chopped kale) in batches, stirring until wilted (2-3 minutes). Stir in 1 tbs lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat.

In a small bowl combine rice vinegar and 1 tsp sugar; stir until sugar dissolves.

Add sliced cucumber and toss to coat. Let sit at room temperature 10 minutes to lightly pickle.

Pat avocado slices if using and set aside with scallions and sesame seeds for garnish.

In a small bowl whisk together 3 tbs tahini, 3 tbs water, 1 tbs lemon juice, 1 tsp soy sauce, 1 tsp honey (or maple), 1 tbsp minced herbs, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Add an extra tsp or two of water if needed to reach pourable consistency.

Divide the fluffed brown rice between 4 bowls (about 3/4 cup cooked rice per serving).

Arrange roasted vegetables, sautéed spinach & chickpeas, and pickled cucumbers in separate sections on top of the rice.

Top each bowl with sliced avocado, a sprinkle of scallions and toasted sesame seeds.

Drizzle each bowl with the herb-y tahini dressing. Taste and adjust with extra lemon juice, salt or pepper as desired.

Serve warm or at room temperature.