Mains/ Recipes/ Savory

Roasted Veggie Bowl with Lemon Tahini Sauce (vegan)

There was a time when molecular gastronomy was the next big thing; if you still feel the need to drop major cash on foam mango and edible glasses and woods, you need to reassess your priorities.

Lately it’s all about getting back to the basics, from farm to table dining to a perfectly executed hamburger. The simple pizza crust/sauce/cheese equation has become an art form in NYC and french fries have begun headlining at top restaurants.

The rise of simplistic eating has led to a new trend: one-bowl meals. Food bloggers are recognizing the magic of an all-encompassing bowl. Grains+vegetables+protein…in a bowl. Nothing too astounding here, folks. Think of it as a more dynamic version of Chipotle’s burrito bowl or even a version of Korea’s bibimbap. I took inspiration from the talented Crunchy Radish and created my own bowl-meal last night. It was satisfying and filling and has found its way onto my desk for lunch! Use your imagination (and your pantry) to build your own version…if you’re like me, you may only need to purchase a few items to refresh the ingredient list!

Note: this recipe made enough for roughly 4 meals.

Ingredients:

1 cup of dry rice (or any grain) cooked to instructions on box or bag

3 cups of frozen broccoli florets

4 large carrots, peeled and sliced into small spheres

3/4 cup of edamame beans (out of the shell)

1 avocado

1 clove of garlic, minced

3/4 cup of diced tomatoes (canned or fresh)

1 package of extra firm tofu

Soy sauce

3 tablespoons of tahini paste

Juice from 1/2 a lemon

Water, salt, pepper, olive oil

Directions:

Pre-heat the oven to 375 degrees farenheit. Cook rice according to instructions, remove from heat and set aside. Combine diced carrots, edamame, broccoli, and minced garlic in a large mixing bowl. Add 2 tablespoons of olive oil and toss until fully coated. Add desired spices (I used salt, cayenne pepper, and dried basil).

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Use a large baking sheet to spread the roasting veggies evenly and bake in the oven for 25-30 minutes or until brown on the edges.

Line another baking sheet with foil (or use a section of the veggie baking sheet). Drain the extra firm tofu and slice into thin rectangular slices (about 1 inch long and .25 inches wide). Spread evenly on the baking sheet and top with soy sauce until fully coated, or about 3 tablespoons.

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Bake in the oven for 35 minutes or until brown and crispy on the bottom.

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In a measuring cup or small bowl, combine 3 tablespoons of tahini paste and lemon juice. Begin stirring, adding water as slowly as possible at intervals. I added about 1 teaspoon of water after each stir until the tahini became a thin yogurt-like consistency. Add salt and pepper as desired and any additional spices (garlic salt or chopped parsley would work well).

Add the diced tomatoes to the rice and stir together. This will add a bit of extra flavor to the dish!

Create your bowl: layer about 1 cup of tomato and rice in the bottom part of a bowl. Top with roasted veggies and crispy tofu. Slice 1/4 of the fresh avocado on top and drizzle your tahini sauce to top it off! Set aside the extras in containers and baggies for a quick meal prep or pack up another bowl for lunch!

 

 

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