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Oil Free Autumn Roasted Root Vegetable Bowl with Dijon Maple Tahini Sauce
Enjoy the Vegetable Rainbow of Colors

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Oil Free Autumn Roasted Root Vegetable Bowl with Dijon Maple Tahini Sauce

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Ingredients

Adjust Servings:
5, sliced Fingerling Potatoes
1, cut into bite sized chunks White Onion
1, skinned, cut into bite sized pieces Beet
2, cleaned and cut into equal sized coins Purple Carrot
2, cleaned and cut into equal sized coins Orange Carrot
2, cleaned and cut into equal sized coins Yellow Carrot
1/2 head; florets removed Purple Cauliflower
2 cups cooked Long-Grain Brown Rice
6 leaves, stemmed and chopped Kale
1 Tablespoons Garlic Powder
1 Tablespoon Onion Powder
1 teaspoon Garlic Salt

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Cuisine:

Vibrant Roasted Root Vegetables on a bed of Steamed Kale and Brown Rice Topped with a Maple Dijon Tahini Sauce

  • 45 minutes
  • Serves 2
  • Medium

Ingredients

Directions

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Root vegetables are vibrant this time of year. My organic market stocks purple cabbage, orange, yellow and purple carrots, yellow beets, fingerling potatoes, and organic kale. I often walk the aisles of the market, contemplating what I cook with the best produce I find. So, instead of heading to the store with a list and a plan, I often shop in reverse and figure out what to cook while I browse the aisles. Today, I opted for a root vegetable bowl with a variety of beautiful vegetables and brown rice.

Roasting vegetables is simple; just cut the vegetables the same size and spread them evenly on the pan. Don’t add any oil or spray; just use parchment paper or a silicone mat. Vegetables are best roasted without any added fat to capture their authentic flavors. The rainbow of colors provides a plethora of health benefits:

Purple vegetables contain anthocyanin,  antioxidant properties that help limit damage caused to your cells by free radicals and may also lower your risk for heart disease, stroke, cancer, macular degeneration and memory problems.

Yellow and orange vegetables contain carotenoids , which help improve your immune function and lower your risk for heart disease, vision problems and cancer. Beta-carotene is a carotenoid that your body uses to create vitamin A. Folate, potassium, bromium and vitamin C are also often found in orange and yellow fruits and vegetables.

Green vegetable contain chlorophyll, which gives green fruits and vegetables their color. Some of these fruits and vegetables also contain indoles, which may lower your risk for cancer, and lutein, which helps prevent problems with your vision. Other common nutrients in many of these fruits and vegetables include vitamin A, vitamin C, vitamin K and folate.

Steps

1
Done

Maple Dijon Tahini Dressing

4 Tablespoons Tahini
1 teaspoon lemon juice
1 Tablespoon Dijon Mustard
1 Tablespoon Apple Cider Vinegar
1/2 cup water
2 cloves garlic, minced

2
Done

Add all dressing ingredients in a high speed blender
Set aside

3
Done

Roasted Vegetables

Pre-heat oven to 400 degrees
Line a cookie sheet with parchment paper or a silicone mat

4
Done

Cut vegetables and spread evenly on the cookie sheet
Sprinkle with garlic powder, onion powder, and garlic salt
Place in the oven for 35 minutes

5
Done

Brown Rice

Boil 2 cups of water in a medium sized sauce pan
Add 1 cup brown rice
Reduce heat to simmer
Cover
Cook for 30 minutes
Remove from heat

6
Done

Steam Kale

In a 13 inch sauce pan, boil 1/4 cup water
Add chopped Kale
Cover immediately
Cook for 5 minutes
Drain; set aside

7
Done

Build the Bowl

Begin with 1 cup of rice in the bottom of the bowl
Add a little dressing
Add Kale around the perimeter of the bowl
Add roasted vegetables in the middle
Drizzle with Tahini dressing over the top of the vegetables and kale

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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