Name: Root Veggie Buddha Bowls with Garlic Tahini Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 5
Cuisine: American
Ingredients: 2 medium beets, each cut into 8 wedges; 3 medium carrots, cut into sticks; 2 medium sweet potatoes, cut into sticks; 5 parsnips, cut into sticks; extra virgin olive oil; salt and pepper to taste; 1 cup dry black rice (aka Foribidden rice); 1/2 cup tahini paste; 1/2 cup warm water; 2 tablespoons apple cider vinegar; 2 tablespoons gluten-free soy sauce or tamari; 1 garlic clove, minced; 1 bunch Lacinato kale, destemmed and thinly sliced; extra virgin olive oil olive oil, salt, and pepper; 10 tablespoons roasted almonds, roughly chopped

Description

Root veggie buddha bowls with tahini sauce are the perfect cold-weather comfort food. Healthy, filling and satisfying. Vegan and gluten-free.

Ingredients

Scale

Roasted Vegetables

2 medium beets, each cut into 8 wedges
3 medium carrots, cut into sticks
2 medium sweet potatoes, cut into sticks
5 parsnips, cut into sticks
extra virgin olive oil
salt and pepper to taste

Rice

1 cup dry black rice (aka Foribidden rice)

Garlic Tahini Sauce

1/2 cup tahini paste
1/2 cup warm water
2 tablespoons apple cider vinegar
2 tablespoons gluten-free soy sauce or tamari
1 garlic clove, minced

Bowls

1 bunch Lacinato kale, destemmed and thinly sliced
extra virgin olive oil olive oil, salt, and pepper
10 tablespoons roasted almonds, roughly chopped

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Instructions

Roast the veggies. Preheat the oven to 400 degrees F. Place the beets, carrots, sweet potatoes, and parsnips in a single layer on a baking sheet. Drizzle the veggies with olive oil, sprinkle with salt and pepper, and bake for 30 – 40 minutes until lightly browned, flipping halfway through.
Meanwhile, cook the rice. In a small saucepan, add 1 cup rice, 1 cup water, and a pinch of salt. Bring to a boil, then reduce to low and simmer for 30 minutes (or cook according to package instructions).
As the rice cooks, make the sauce. In a small bowl, whisk together all the ingredients until smooth and creamy. You may need to add a bit more water depending on the desired thickness of your dressing. Add to a jar and set aside.
Prep the kale. Add the destemmed and sliced kale to a large bowl. Drizzle with a bit of olive oil and sprinkle with salt and pepper. Massage the kale with your hands until softened.
Pack the bowls. Divide the roasted veggies and cooked rice between five meal prep containers* and top with a large handful of kale. Keep the sauce and roasted almonds separate. When ready to eat, drizzle with 1/5th of the tahini sauce. Garnish the bowl with 2 tablespoons roasted almonds right before eating.

Keywords: veggie bowls, garlic tahini sauce, vegan buddha bowls