Roasted Veggie Bowl with Turmeric Tahini Dressing
What you will need
1/2 head cauliflower
1 large carrots
1/2 red onion
1/2 head broccoli
16 oz microwavable rice
1/4 cup tahini
1 teaspoon turmeric
pinch of garlic powder
TURMERIC - TAHINI DRESSING
juice of 1 lemon
2 – 3 tablespoons water(Nutritional facts 308 calories, 6.97 g fat, 54.6 g carbohydrates, 7.81 g protein, 0 mg cholesterol, 192 mg sodium)
How to cook
Remove the cauliflower stem and cut bite sized florets.
Put bite sized cauliflower florets in a bowl and chop the carrots into 1/2" half-rounds.
First, coat the vegetables with olive oil, then add cumin.
Next, continue with the turmeric, salt, and pepper.
Cut the root and stem off the onion and remove peel. Begin slicing into wedges.
Add onion wedges to broccoli and drizzle with about a tablespoon of olive oil to coat.
Add salt and pepper to onions and broccoli and mix to coat.
Mix the broccoli and onion into the turmeric spiced cauliflower.
Add all vegetables to a roasting pan and put in the oven for 15-20 mins at 400 F, or until tender. If using the air fryer, cook on 400 F for 10 min.
Meanwhile, prepare the dressing. First add turmeric, garlic powder and salt.
Next, add water and tahini paste.
Squeeze juice from one lemon into the dressing and whisk until smooth.
Divide the brown rice evenly into four bowls and top with roasted vegetables and chickpeas. Drizzle with turmeric tahini dressing, mix, and serve immediately.