Vegan Veggie Recipe

Cook rice

Rinse 1 cup brown rice under cold water until the water runs clear. Combine rinsed rice, 2 cups water, 1 tablespoon olive oil and 1/2 teaspoon kosher salt in a medium saucepan. Bring to a boil over high heat, then reduce to a low simmer, cover and cook 35–40 minutes until tender. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork and keep warm.

Prepare and roast vegetables

Preheat oven to 425°F (220°C). On a large baking sheet, toss broccoli, bell pepper, carrot, zucchini and red onion with 2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper and 1/2 teaspoon kosher salt until evenly coated. Spread vegetables in a single layer (use two sheets if crowded). Roast 18–22 minutes, stirring or flipping once at 10 minutes, until vegetables are tender and lightly charred at edges. Remove from oven and keep warm.

Crisp chickpeas

While veggies roast, pat rinsed chickpeas very dry with paper towels (removing loose skins helps). Toss chickpeas with 1 teaspoon olive oil, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika and 1/4 teaspoon kosher salt. Spread on a small baking sheet or in a shallow ovenproof dish and roast in the preheated 425°F (220°C) oven for 18–22 minutes, shaking the pan once or twice, until golden and crisp. Alternatively, saute in a skillet over medium-high heat 8–10 minutes until crisp, stirring frequently. Set aside.

Make dressing

In a small bowl, whisk together 3 tablespoons tahini, 2 tablespoons lemon juice, 1 teaspoon maple syrup, 1/2 teaspoon minced garlic, and 1 teaspoon soy sauce or tamari. Add warm water 1 tablespoon at a time until the dressing reaches a pourable consistency (about 2 tablespoons total). Season with 1/4 teaspoon black pepper and 1/8 teaspoon kosher salt to taste. Adjust acidity with more lemon or sweetness with more maple syrup if desired.

Assemble bowls

Divide warm brown rice between two bowls. Top each bowl with equal portions of roasted vegetables, crispy chickpeas, baby spinach or mixed greens, cherry tomatoes and cucumber slices.

Finish and serve

Drizzle tahini-lemon dressing over each bowl (about 2–3 tablespoons per bowl) and sprinkle with chopped parsley and toasted sesame seeds if using. Serve with lemon wedges on the side for extra brightness. Taste and add salt or pepper as needed.