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Winter Roasted Root Vegetable Bowl with Spicy Tahini Sauce
Low-Fat, Gluten-Free, No Oil

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Winter Roasted Root Vegetable Bowl with Spicy Tahini Sauce

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Ingredients

Adjust Servings:
12 whole, trimmed and cut in half Brussel Sprouts Brussel sprouts must be soaked in salt water for approximately 30 minutes to get ride of any bugs
1, skin on, cut the same size as the Brussel sprouts Purple Potato
1, skin on, cut the same size as the Brussel sprouts Sweet Potato
1, skin on, cut the same size as the Brussel sprouts White Onion
3, peeled, cut the same size as Brussel Sprouts Parsnips
4-5 leaves, stemmed and chopped Dinosaur Kale
1 Tablespoon Garlic Powder
1 Tablespoon Fresh Ground Pepper
Brown Rice
4 cups; cooked Brown Rice
Spicy Tahini Sauce
1/2 cup Tahini
1/4 cup Lemon juice
1/2 cup Water
2 cloves, minced Garlic
2 Tablespoons Sriracha
Garnish
1/2 cup, chopped Parsley

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Cuisine:

The hearty and rich root vegetable bowl is a wonderful winter meal. Root vegetables are in season right now, and roast beautifully. Combined with the right flavors, and with the right sauce, the rice based bowl is a beautiful entree.

  • 35 minutes
  • Serves 4
  • Easy

Ingredients

  • Brown Rice

  • Spicy Tahini Sauce

  • Garnish

Directions

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I discovered the most beautiful root vegetables at Detroit’s Eastern Market yesterday. We hit a record high of 68 degrees in Michigan which is an anomoly. I found radiant purple potatoes, Brussel sprouts, sweet potatoes, parsnips, and onions. Although I planned to grill them outdoors, the weather changed quickly.   I chose to roast the vegetables inside instead.

Cutting the vegetables is the key to cooking perfectly roasted vegetables. In order to cook the vegetables together, you need to cut them similar sizes. The Brussel sprouts, the smallest vegetables determine the size of the other vegetables. I cut the Brussel sprouts in half, so I cut the rest of the vegetables using that size as a model. That way, you can cook them all together on one an, and they will come out at the same time.

I also prepared brown rice in my rice make. This dish can be served with rice or without rice, or a different grain of choice. I chose brown rice, because we love it, and it absorbs the sauce well.

The sauce is also negotiable in terms of state. I made a spicy tahini sauce. If you choose to not use tahini, you could use any preferred sauce you like with your roasted vegetables. I enjoy tahini for its creamy consistency and versitality of the flavors i can create.

I wilted the kale right before I served it with organic vegetable broth. This way, everything was ready to put the bowl together at the same time.

I always make extra everything, since Paul and I pack lunch and take it to work. It heats up very well the next day and can all be combined it one bowl for easy transport and reheating.

 

Steps

1
Done

Wash, prepare and cook vegetables

Preheat oven to 450 degrees.
Trim Brussel Sprouts and soak them in salt water for 30 minutes (this ensures any bugs come out of the layered leaves.
Leave the skin on the potatoes, and cut into a similar size as the halved Brussel Sprouts.
Peel and trim parsnips. Cut similar size as potatoes and Brussel Sprouts.
Cut onions similar size to other vegetables.
Using a baking sheet lined with a silicone mat, make a single layer of vegetables.
Sprinkle with garlic powder and fresh ground pepper.

2
Done

Prepare Brown Rice

I used a rice maker to prepare my brown rice. You may use a pan, rice maker, or pressure cooker. It should yield 4 cups.

3
Done

Prepare sauce

I always pour the oil off the tahini into the garbage.
Add all ingredients into a high speed blender cup and blend on high.
Set aside for bowl.

4
Done

Kale

In a large sauce pan, add 1/2 cup vegetable broth in the bottom.
Boil vegetable broth.
Add Kale and place a top on the pan.
It will wilt immediately.
Drain excess broth from pan.

5
Done

Preparing Bowl

In a shallow bowl, add brown rice.
Add a small amount of sauce in a circular motion.
Add different vegetables to the bowl around the outside.
I used particular contrasting colors for presentation.
Drizzle with more tahini sauce.
Use chopped parsley as garnish.
Offer extra sauce for those who like it saucy.
I also served extra Sriracha for my spice loving husband.

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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