Ingredients:

  • 1 lb broccoli florets
  • 2 medium carrots, sliced into rounds
  • 1 red bell pepper, chopped
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1 cup long-grain brown rice
  • 2 cups low-sodium vegetable broth
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1/4 tsp black pepper
  • 1/4 cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp maple syrup
  • 1 tbsp water
  • 1 pinch salt

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss the broccoli, carrots, and peppers on a large rimmed baking sheet with 2 tablespoons of olive oil, garlic powder, smoked paprika, and salt. Spread in a single layer.
  3. Roast the vegetables for 18–22 minutes until the edges are charred and mahogany-colored.
  4. While vegetables roast, heat 1 tablespoon of olive oil in a medium pot over medium heat. Sauté the minced garlic for 30 seconds until fragrant.
  5. Stir in the dry rice and toast for 2 minutes until the grains smell nutty.
  6. Pour in the broth, bring to a boil, then reduce to a simmer. Cover and cook until the liquid is fully absorbed.
  7. In a small bowl, whisk together Greek yogurt, lemon juice, maple syrup, water, and a pinch of salt until velvety.
  8. Divide the savory rice into four bowls. Top each bowl with the roasted vegetables and drizzle with the zesty sauce.