Ingredients:

  • 2 cups sweet potato, cubed small
  • 2 cups broccoli florets
  • 1 large red bell pepper, chopped
  • 1 medium red onion, wedged
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup short-grain brown rice
  • 2 cups low-sodium vegetable broth
  • 1 tbsp olive oil
  • 1 pinch salt
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 3 tbsp warm water

Instructions:

  1. Preheat oven to 425°F (220°C). In a large bowl, toss sweet potatoes, broccoli, peppers, and onions with olive oil, garlic powder, smoked paprika, salt, and pepper. Note: Toss with your hands to ensure every nook of the broccoli is coated.
  2. Spread vegetables in a single layer on a large rimmed baking sheet. Roast for 20-25 minutes, tossing halfway through, until edges are mahogany colored.
  3. Combine brown rice, vegetable broth, olive oil, and salt in a rice cooker or medium pot. Bring to a boil, then simmer covered for 40-45 minutes until the liquid is fully absorbed.
  4. Let the cooked rice sit undisturbed for 5 minutes. Note: This allows the steam to redistribute, preventing sticky clumps.
  5. Fluff the rice gently with a fork.
  6. In a small bowl, whisk together tahini, lemon juice, maple syrup, and minced garlic.
  7. Gradually whisk in warm water until the sauce reaches a smooth, pourable consistency.
  8. Divide rice into four bowls.
  9. Top with the roasted vegetables.
  10. Drizzle the tahini sauce over the top.