Vegan Rice Bowls with Roasted Carrots
Ingredients
The rice and vegetables
-
1
cup
dry brown basmati rice
-
1
pound
carrots, chopped into long strips
-
1
medium
red onion, peeled and quartered
-
1 ¼
cups
cooked chickpeas
The sauce
-
¼
cup
tahini
-
1
teaspoon
grated lemon peel
-
1
tablespoon
lemon juice
-
3
cloves
garlic, minced
-
1
teaspoon
maple syrup
-
4
tablespoons
water
Pantry staples and spices
-
2
tablespoons
grapeseed oil
-
1
tablespoon
apple cider vinegar
-
1
teaspoon
ground cumin
-
½
teaspoon
ground ginger
-
¼
teaspoon
salt
-
⅛
teaspoon
pepper
Optional toppings
-
1
medium
avocado, sliced
-
1
bunch
fresh mint
-
1
bunch
fresh basil
-
½
cup
chopped walnuts
-
1
lemon
wedges
Instructions
- Preheat the oven to 450°F and prepare a baking sheet.
- Cook the brown basmati rice according to package instructions.
- Whisk together grapeseed oil, apple cider vinegar, ground cumin, maple syrup, ground ginger, salt, and pepper.
- Spread the carrots and onion on the baking sheet and drizzle half of the sauce on top, tossing to coat.
- Roast the vegetables for 15 minutes until browned.
- Add the chickpeas to the baking sheet and pour the remaining sauce over them, mixing to coat.
- Return to the oven and roast for another 15 minutes until tender and browned.
- While roasting, prepare the Lemon Tahini Sauce by whisking tahini, lemon peel, lemon juice, garlic, and maple syrup, then adding water gradually to reach desired consistency.
- Serve the rice topped with roasted vegetables, chickpeas, and drizzle with Lemon Tahini Sauce. Add optional toppings if desired.
Nutrition Facts (estimated)
Servings
4
Calories
456
Total fat
17.8g
Total carbohydrates
65.9g
Total protein
11g
Sodium
330.4mg
Cholesterol
0mg
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