Roasted Winter Vegetable Bowls with Nutmeg Tahini

Name: Roasted Winter Vegetable Bowls with Nutmeg Tahini
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 3 Servings
Ingredients: 1.5 cups black rice; 1 bunch rainbow carrots; 1 large turnip; 1 large sweet potato; 1 (8.8-ounce) package Love Beets cooked beets; 5 ounces baby arugula; 1/3 cup pomegranate arils; 3 tablespoons Tahini; 1 tablespoon cider vinegar; 1 tablespoon pure maple syrup; ¼ teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; Pinch sea salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
3 Servings
Calories
343 kcal
Course
Main Course
Cuisine
American

Roasted Winter Vegetable Bowls with Nutmeg Tahini

Tyler Espinosa

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Roasted vegetables and tahini sauce make these fresh and flavorful bowls a true delight.

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Ingredients

Servings

For the Rice Bowls:

1.5 cups black rice uncooked
1 bunch rainbow carrots peeled and chopped
1 large turnip peeled and chopped
1 large sweet potato sliced into ¼-inch rounds
1 (8.8-ounce) package Love Beets cooked beets chopped
5 ounces baby arugula
1/3 cup pomegranate arils

Nutmeg Tahini Dressing:

3 tablespoons Tahini
1 tablespoon cider vinegar
1 tablespoon pure maple syrup
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch sea salt

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Instructions

Preheat the oven to 415 degrees F.
Spread the sweet potato rounds in an even layer on a large baking sheet, and spread the carrots and turnips over a separate baking sheet. Drizzle all of the veggies with olive oil and use your hands to coat the full surface of the veggies. Sprinkle with salt and place both baking sheets in the oven. Roast for 20 minutes, then remove the carrots and turnips. Flip the sweet potatoes and roast an additional 5 to 10 minutes, until golden-brown and cooked through.
While the vegetables are roasting, cook the rice according to package instructions.
Add all the ingredients for the tahini sauce to a small blender and blend until smooth. Taste for flavor and add more sea salt, maple syrup, or nutmeg to taste.
Divide the rice among 3 to 4 bowls, then add heaping handfuls of arugula to each bowl, along with desired amount of roasted carrots, turnips, sweet potato, and beets. Sprinkle with pomegranate seeds and drizzle with nutmeg tahini dressing. Serve and enjoy!