Brown Rice & Roasted Veggie Bowl with Tamari Dressing

• Produce

  • 1 Avocado
  • 1 Eggplant
  • 1/2 Lemon
  • 4 cups Lettuce
  • 1 Red bell pepper
  • 1 handful Sprouts of choice and fresh herbs such as chives
  • 1/2 cup Sundried tomatoes
  • 1 Sweet potato, medium
  • 1 Yellow bell pepper

• Condiments

  • 1 tsp Brown rice syrup
  • 2 tbsp Tamari

• Pasta & Grains

  • 1 cup Brown rice

• Baking & Spices

  • 1 Pepper, Freshly cracked
  • 1 Sea salt

• Oils & Vinegars

  • 1 Coconut oil
  • 3 tbsp Olive oil

• Dairy

  • 1/2 cup Feta cheese

• Other

  • 1 Big zucchini or 2 small ones, peeled if not organic

Found on thehealthfulideas.com

Ingredients

• ½ lemon, juiced
• 2 tbsp tamari
• 3 tbsp olive oil
• 1 tsp brown rice syrup
• freshly cracked pepper to taste
• 1 cup brown rice (uncooked)
• 1 medium sweet potato, peeled if not organic
• 1 red bell pepper
• 1 yellow bell pepper
• 1 eggplant
• 1 big zucchini or 2 small ones, peeled if not organic
• coconut oil (for roasting)
• sea salt, pepper
• 4 cups lettuce of choice, chopped
• ½ cup sundried tomatoes (soaked in hot water for 10 minutes to soften)
• ½ cup feta cheese (sub with hummus or chickpeas if vegan)
• 1 avocado
• handful sprouts of choice and fresh herbs such as chives (optional)

Directions

• In a small bowl, mix all the ingredients together with a spoon. Set aside.
• Preheat the oven to 200C (392F).
• Cooking the rice according to package instruction.
• While thats cooking, slice and chop the vegetables into bite-size pieces or little bigger.
• Spread the sweet potatoes on a baking sheet lined with baking paper, drizzle with coconut oil, sprinkle with sea salt and pepper, and toss.
• Roast them for 30 minutes or less if you cut them into smaller pieces (until almost done).
• Turn on the broiler and add the rest of the veggies on the baking sheet, add more salt, pepper,
• and coconut oil. Toss and grill for 15-30 minutes depending on the strenght of your oven grill.
• Check it every few minutes because its very easy to burn and toss once or twice.
• Take everything out of the oven.
• Into each bowl add the lettuce and about ½ cup of the rice and mix.
• Top each salad with the sweet potato, zucchini, pepper, eggplant, sundried tomatoes, feta (or hummus) and ¼ of the avocado.
• Mix the dressing again if it separated and dress each salad. Decorate with the sprouts and herbs.
• Best enjoyed immediatelly.