Root Vegetable Power Bowl with Roasted Garlic Tahini Dressing

• Produce

  • 4 Carrots
  • 1 15 ounce can Chickpeas
  • 10 Cremini mushrooms - cleaned with stems removed
  • 5 roasted cloves Garlic
  • 1/2 Lemon, Juice from
  • 4 Parsnips
  • 6 cups Power mix - baby spinach, green
  • 1 Red onion

• Condiments

  • 3 tbsp Balsamic vinegar
  • 1/2 cup Tahini

• Baking & Spices

  • 1 Salt and pepper
  • 1/2 tsp Sea salt, finely ground

• Nuts & Seeds

  • 1 tsp Cumin

• Liquids

  • 1/2 cup Water

• Other

  • 1 Large or 2 medium sweet potatoes – peeled and diced into 1 inch pieces

Found on veganosity.com

Description

Ingredients

• For the bowl:
• 1 cup of uncooked brown rice – prepare according to instructions on package
• Juice from 1/2 of a lemon
• 1 large or 2 medium sweet potatoes – peeled and diced into 1 inch pieces
• 4 carrots – Peeled and cut into 1 inch pieces
• 4 parsnips – peeled and cut into 1 inch pieces
• 1 red onion – peeled and diced
• 10 cremini mushrooms – cleaned with stems removed
• 1 15 ounce can of chickpeas – drained and rinsed well
• 6 cups of green power mix – baby spinach, kale, and red swiss chard (you can use any type of greens that you like, this is what I used)
• Salt and pepper to taste
• For the dressing:
• 1/2 cup of tahini
• 5 roasted cloves of garlic
• 3 tablespoons of balsamic vinegar
• 1/2 cup of water
• 1 teaspoon of cumin
• 1/2 teaspoon of finely ground sea salt

Directions

• Preheat the oven to 375° and line a roasting pan with parchment paper
• Note: Roast the garlic for the dressing while you’re roasting the vegetables. If you don’t want to roast the whole head (click on the recipe highlighted in the post above) you can roast five peeled cloves with the vegetables.
• Put the sweet potatoes, carrots, parsnips, and mushrooms on the baking sheet and cover with the lemon juice. Cover the pan with aluminum foil and roast for minutes. Shake the pan after 15 minutes. Uncover the pan and roast for another 15 minutes or until the edged of the vegetables are golden brown.
• While the vegetables are roasting cook the rice according to the instructions.
• While the rice and root vegetables are cooking sauté the power greens and chickpeas in a medium skillet with three tablespoons of water on medium heat. Cook until the chickpeas are heated through and the greens are slightly wilted.
• Divide the rice into two bowls and then top with equal amounts of vegetables and chickpeas. Toss with the dressing.
• For the dressing:
• In a blender or food processor blend the tahini, garlic, vinegar, water, cumin, and salt until smooth and creamy. Add more water if the dressing is too thick to pour.
• Enjoy!