Brown Rice Veggie Bowl with Tahini Dressing
Brown Rice Veggie Bowl with Tahini Dressing
Rated 5.0 stars by 1 users
Servings
2
Our Charleston Gold Brown Rice offers a hearty and nutty base for this veggie-packed healthy grain bowl. Feel free to mix and match the toppings using whatever vegetables you have on hand, the options are truly endless.
Don Quattlebaum
Ingredients
- 1/4 cup sesame tahini
- 2 tablespoons lemon juice
- 3 tablespoons cold water
- 1 clove garlic, finely grated on a microplane
- 1/2 teaspoon coarse kosher salt
- 1 can chickpeas
- 4 teaspoons olive oil, divided
- pinch cayenne
- 1 medium sweet potato, peeled and diced small
-
3 cups cooked Charleston Gold Brown rice, from 1 cup raw (see recipe), at room temperature or slightly warm
- 2 soft or hard-boiled eggs
- 1/4 cup thinly sliced radish
- 1/4 cup thinly sliced celery
- 1 avocado, thinly sliced
- Pea shoots or other microgreens, for garnish
- Coarse kosher salt, to taste
- Freshly ground black pepper, to taste
Tahini Dressing
Rice & Veggie Bowl
Directions
In a small bowl, whisk together tahini dressing ingredients until smooth; reserve.
Preheat oven to 425ËšF.
Drain and rinse chickpeas. Spread onto a clean kitchen towel or paper towels and gently pat dry, then toss with 2 teaspoons of the olive oil, ¼ teaspoon salt, and cayenne. Transfer to a foil-lined baking sheet and roast until deeply golden-brown and crispy, about 30 minutes. Remove from the oven and let cool to room temperature.
Reduce oven temperature to 400˚F. Toss diced sweet potato with remaining 2 teaspoons olive oil, ½ teaspoon salt, and black pepper to taste. Place on a foil-lined baking sheet and roast until tender and golden brown, about 20-30 minutes.
Spoon 1 ½ cups cooked brown rice into each serving bowl. Drizzle some of the tahini mixture over the top. Arrange sweet potato, halved eggs, radish, celery, and sliced avocado around the bowl. Season with salt and pepper and garnish with crispy chickpeas and microgreens. Drizzle with more tahini dressing, to taste.