Roasted Vegetable Buddha Bowl with Tahini Dressing

Ingredients

• 1 cup long-grain brown rice
• 2 1/4 cups water
• 1 medium sweet potato, peeled and cut into 3/4-inch cubes
• 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 tbsp olive oil, divided
• 4 cups baby spinach or arugula
• 1 avocado, sliced
• 1/4 cup shredded red cabbage
• 1/4 cup tahini
• 2 tbsp fresh lemon juice
• 1 small clove garlic, minced
• 2-4 tbsp warm water, to thin
• 3/4 tsp salt, divided, plus more to taste

Instructions

1. Preheat the oven to 425 F (220 C). Line a large baking sheet with parchment paper.
2. Rinse the brown rice under cold water until it runs mostly clear. Combine with 2 1/4 cups water and 1/4 teaspoon salt in a medium saucepan.
3. Bring the rice to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 40-45 minutes without lifting the lid. Brown rice takes noticeably longer than white rice because the bran layer slows water absorption.
4. While the rice cooks, toss the sweet potato cubes with 2 tablespoons olive oil, cumin, smoked paprika, and 1/4 teaspoon salt on the lined baking sheet, spreading in a single layer.
5. In a separate small bowl, toss the dried chickpeas with 1 tablespoon olive oil and a pinch of salt, then scatter them on one end of the same baking sheet.
6. Roast the sweet potato and chickpeas for 25-30 minutes, flipping once halfway through, until the sweet potato is fork-tender and caramelized at the edges and the chickpeas are golden and slightly crisp.
7. While everything roasts, make the dressing: whisk together the tahini, lemon juice, minced garlic, and remaining 1/4 teaspoon salt in a small bowl. It will look thick and seize up at first; that is normal.
8. Slowly whisk in warm water, 1 tablespoon at a time, until the dressing is smooth and pourable, similar to heavy cream. Taste and adjust lemon or salt.
9. Check the rice for doneness: it is ready when all water is absorbed and grains are tender but still slightly chewy; if water remains, cover and cook 5 more minutes.
10. Remove the rice from heat and let it sit covered for 5 minutes, then fluff with a fork.
11. To assemble, divide the warm brown rice among 4 bowls. Top each with a handful of spinach, roasted sweet potato, roasted chickpeas, sliced avocado, and shredded cabbage.
12. Drizzle generously with the tahini dressing just before serving.

Nutrition

Calories	480
Protein	13.0 g
Fat	24.0 g
Carbs	56.0 g
Fiber	12.0 g
Sodium	540 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.