Roasted Vegetable Forbidden Rice Bowls with Maple Tahini Sauce
Roasted Vegetable Forbidden Rice Bowls with Maple Tahini Sauce is a side dish that serves 3. One serving contains 657 calories, 12g of protein, and 25g of fat. For $1.89 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. 94 people were glad they tried this recipe. A mixture of beets, butternut squash, water, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by The Roasted Root. With a spoonacular score of 97%, this dish is super. Users who liked this recipe also liked Roasted Root Vegetable Buddha Bowls with Maple Cinnamon Tahini Dressing, Roasted Winter Vegetable Bowls with Nutmeg Tahini, and Roast Vegetable Bowls with Tahini-Almond Sauce.
Servings: 3
Preparation duration: 30 minutes
Cooking duration: 40 minutes
Ingredients:
3 small beets, chopped into wedges
½ medium butternut squash, chopped into ¼-inch thick slices
1/4 teaspoon ground cinnamon
2 tablespoons pure maple syrup
Olive oil for coating vegetables
1-1/2 cups uncooked forbidden rice
Pinch sea salt, to taste
Sea salt and pepper
1 medium sweet potato, chopped into ½-inch cubes
¼ cup tahini
¼ cup water
Equipment:
blender
oven
aluminum foil
baking sheet
bowl
Cooking instruction summary:
Add all of the ingredients for the sauce to a small blender and blend until completely smooth. Set aside until ready to use. If mixture thickens up while sitting, add a small amount of water and stir well to reach desired consistency.Preheat the oven to 400 degrees F. While the oven is preheating, chop the vegetables, and cook the rice according to package instructions.Place the wedges of raw beets on a long strip of foil and enclose the beets into a foil packet. Place on a baking sheet and roast for 40 to 50 minutes, or until beets are soft and juices are seeping out.Arrange the chopped butternut squash and sweet potato on a large baking sheet and coat lightly with olive oil. Sprinkle with salt and pepper. After beets have been roasting for about 15 minutes, place the sheet of butternut squash and sweet potatoes in the oven. Roast 12 minutes, flip, then roast another 12 to 15 minutes, until veggies are golden-brown and cooked through.Add desired amount of rice to separate bowls, and season to taste. Top with desired amount of roasted vegetables, a sunnyside up or soft boiled egg, and a generous drizzle of maple tahini sauce.
Step by step:
1. Add all of the ingredients for the sauce to a small blender and blend until completely smooth. Set aside until ready to use. If mixture thickens up while sitting, add a small amount of water and stir well to reach desired consistency.Preheat the oven to 400 degrees F. While the oven is preheating, chop the vegetables, and cook the rice according to package instructions.
2. Place the wedges of raw beets on a long strip of foil and enclose the beets into a foil packet.
3. Place on a baking sheet and roast for 40 to 50 minutes, or until beets are soft and juices are seeping out.Arrange the chopped butternut squash and sweet potato on a large baking sheet and coat lightly with olive oil. Sprinkle with salt and pepper. After beets have been roasting for about 15 minutes, place the sheet of butternut squash and sweet potatoes in the oven. Roast 12 minutes, flip, then roast another 12 to 15 minutes, until veggies are golden-brown and cooked through.
4. Add desired amount of rice to separate bowls, and season to taste. Top with desired amount of roasted vegetables, a sunnyside up or soft boiled egg, and a generous drizzle of maple tahini sauce.
Nutrition Information:
covered percent of daily need
