Ingredients:

  • 1 lb sweet potato, cubed
  • 1 lb Brussels sprouts, halved
  • 2 large carrots, sliced into coins
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tsp sea salt
  • 1 cup wild rice blend
  • 2 cups vegetable broth
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1/4 cup tahini
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 2 tbsp warm water
  • 1 pinch salt

Instructions:

  1. Preheat oven to 400°F (200°C). Note: Make sure your rack is in the center for even airflow.
  2. Toss cubed sweet potatoes, halved Brussels sprouts, and sliced carrots on a baking sheet with avocado oil, smoked paprika, garlic powder, and salt.
  3. Spread vegetables in a single layer and bake for 25–30 minutes, tossing halfway through, until edges are charred and potatoes are tender.
  4. Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant and shimmering.
  5. Stir in the wild rice blend to coat in oil, then pour in vegetable broth. Bring to a boil, then reduce to a simmer.
  6. Cover and cook for 40–45 minutes until liquid is absorbed and grains have burst open.
  7. Remove from heat and let sit, covered, for 5 minutes. Note: This lets the remaining steam finish the grains perfectly.
  8. In a small bowl, whisk together tahini, maple syrup, lemon juice, and salt. Gradually whisk in warm water until the dressing is velvety and pourable.
  9. Divide the cooked wild rice among four bowls, top with roasted vegetables, and drizzle with the maple tahini dressing.