Root Veggie Buddha Bowls with Tahini Sauce

• Vegetarian
• Gluten free

• Produce

  • 1 Beet, large
  • 1 Carrot, large
  • 1/2 Garlic clove
  • 2 Parsnips
  • 1 Sweet potato, small

• Condiments

  • 1 tbsp Gluten free soy sauce
  • 1/4 cup Tahini paste

• Pasta & Grains

  • 1/3 cup Black rice, dry

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 Olive oil

• Nuts & Seeds

  • 1/4 cup Almonds, roasted

• Liquids

  • 1/4 cup Water

Found on loveleafco.com

Description

Ingredients

• ⅓ cup dry black rice
• 1 large beet, cut into 8 wedges
• 1 large carrot, cut into sticks
• 1 small sweet potato, cut into sticks
• 2 parsnips, cut into sticks
• olive oil
• salt and pepper to taste
• ¼ cup roasted almonds, roughly chopped
• ¼ cup tahini paste
• ¼ cup warm water
• 1 tbsp apple cider vinegar
• 1 tbsp gluten-free soy sauce
• ½ garlic clove, minced

Directions

• Preheat the oven to 400 degrees F. Place the cut beet, carrot, sweet potato, and parsnips in a single layer on a baking sheet. Drizzle the veggies with olive oil, sprinkle with salt and pepper, and bake for 30 - 40 minutes until lightly browned, flipping halfway through.
• Meanwhile, cook the rice. In a small saucepan, add ⅓ cup rice, ⅓ cup water, and a pinch of salt. Bring to a boil, then reduce to low and simmer for 30 minutes (or cook according to package instructions).
• While the veggies and rice are cooking, make the dressing: In a small bowl, whisk together all the ingredients until smooth and creamy. You may need to add a bit more water depending on the desired thickness of your dressing.
• When ready to serve, divide the veggies between two bowls, add a ½ cup cooked rice to each bowl, drizzle with tahini sauce, and top with roasted almonds.