Anti-Inflammatory Veggie Bowl with Tahini Sauce
Ingredients
The veggies
-
1
pound
chopped butternut squash
-
1
head
cauliflower
-
1
unit
onion
-
5
small
red radishes
-
½
pound
Brussels sprouts
-
3
cloves
garlic
-
4
tablespoons
cooking oil
-
1
teaspoon
ground cinnamon
-
½
teaspoon
ground ginger
-
½
teaspoon
ground cumin
-
1
teaspoon
turmeric
-
½
teaspoon
ground coriander
-
½
teaspoon
smoked paprika
-
1
teaspoon
sea salt
-
½
teaspoon
ground black pepper
The sauce
-
½
cup
tahini
-
2
lemons
juiced
-
1
tablespoon
maple syrup
-
1
teaspoon
sea salt
-
2
tablespoons
water
The bowls
-
2
cups
cooked brown rice
-
1
15-ounce can
chickpeas
Instructions
- Preheat the oven to 375°F.
- Chop the vegetables and place them in a mixing bowl.
- Toss the vegetables with cooking oil and spices.
- Spread the vegetables on baking sheets and roast for 45 minutes, tossing once.
- Prepare the brown rice or quinoa while the vegetables roast.
- Make the tahini sauce by mixing tahini, lemon juice, maple syrup, sea salt, and water until smooth.
- Assemble the bowls with rice, roasted vegetables, chickpeas, and tahini sauce.
Nutrition Facts (estimated)
Servings
8
Calories
327
Total fat
17g
Total carbohydrates
38.9g
Total protein
10.3g
Sodium
505mg
Cholesterol
0mg
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