Ingredients:

  • 1 cup (190g) long-grain brown rice
  • 2 cups (480ml) water
  • 1/2 tsp (3g) salt
  • 1 medium (150g) sweet potato, cubed
  • 2 cups (180g) broccoli florets
  • 1 red bell pepper (120g), chopped
  • 1 can (15 oz/425g) chickpeas, drained and rinsed
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) garlic powder
  • salt to taste
  • black pepper to taste
  • 3 tbsp (45ml) tahini
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (15ml) maple syrup
  • 2 tbsp (30ml) warm water
  • 1 pinch (1g) salt

Instructions:

  1. Rinse the brown rice under cold water until the water runs clear. Toast the dry grains in the pot for 2 minutes for a nuttier flavor. Combine rice, water or vegetable broth, and salt in a pot. Bring to a boil, then reduce to a low simmer, cover, and cook for 40–45 minutes. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
  2. Preheat oven to 400°F (200°C). Toss cubed sweet potato, broccoli florets, chopped red bell pepper, and drained chickpeas on a parchment-lined baking sheet with olive oil, smoked paprika, garlic powder, salt, and pepper.
  3. Spread vegetables in a single layer and roast for 20–25 minutes, tossing halfway through, until the edges are charred and the potatoes are tender.
  4. Whisk together tahini, lemon juice, maple syrup, and salt in a small bowl. Add warm water one tablespoon at a time until the sauce reaches a velvety, pourable consistency.
  5. Assemble by scooping a generous portion of rice into bowls, topping with the roasted vegetable mixture, and drizzling the tahini sauce over the top.