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Gallery Roasted-Vegetable and Brown-Rice Bowls Credit: Lennart Weibull Recipe Summary prep: 15 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 1 sweet potato (12 ounces), cut into 1/4-inch rounds 1 small eggplant (8 ounces), cut into 1/4-inch half-moons 8 ounces broccoli florets (from 1 head) 6 tablespoons extra-virgin olive oil, divided Kosher salt and freshly ground pepper 2 packages (each 8.8 ounces) ready-to-eat brown rice (3 cups) 1 bunch scallions (7 to 9), chopped, dark-green tops reserved 2 cloves garlic, minced (2 teaspoons) 1/3 cup tahini 1 teaspoon grated lime zest, plus 3 tablespoons fresh juice Pomegranate arils and toasted sesame seeds, for serving
Gallery Roasted-Vegetable and Brown-Rice Bowls Credit: Lennart Weibull
Recipe Summary prep: 15 mins total: 40 mins Servings: 4
Gallery
Roasted-Vegetable and Brown-Rice Bowls Credit: Lennart Weibull
Roasted-Vegetable and Brown-Rice Bowls
Credit: Lennart Weibull
Roasted-Vegetable and Brown-Rice Bowls
Recipe Summary prep: 15 mins total: 40 mins Servings: 4
Recipe Summary
prep: 15 mins total: 40 mins
Servings: 4
prep: 15 mins
total: 40 mins
prep:
15 mins
total:
40 mins
Servings: 4
4
Ingredients
Ingredients
- 1 sweet potato (12 ounces), cut into 1/4-inch rounds 1 small eggplant (8 ounces), cut into 1/4-inch half-moons 8 ounces broccoli florets (from 1 head) 6 tablespoons extra-virgin olive oil, divided Kosher salt and freshly ground pepper 2 packages (each 8.8 ounces) ready-to-eat brown rice (3 cups) 1 bunch scallions (7 to 9), chopped, dark-green tops reserved 2 cloves garlic, minced (2 teaspoons) 1/3 cup tahini 1 teaspoon grated lime zest, plus 3 tablespoons fresh juice Pomegranate arils and toasted sesame seeds, for serving
Directions
Preheat oven to 375°F. On a rimmed baking sheet, toss sweet potato, eggplant, and broccoli with 3 tablespoons oil; season with salt and pepper and spread in a single layer. Roast, stirring halfway through, until tender and golden in places, about 30 minutes.
Heat a large skillet over medium-high. Swirl in 1 tablespoon oil. Add rice, scallion whites and light greens, and garlic; season. Cook, stirring occasionally, until rice is warmed through and has a nutty aroma, 4 to 5 minutes.
Whisk together tahini, lime zest and juice, remaining 2 tablespoons oil, and 3 to 4 tablespoons water to reach desired consistency; season. Serve roasted vegetables over rice mixture, drizzle with tahini dressing, and top with pomegranate arils, reserved scallion tops, and sesame seeds.
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All Reviews for Roasted-Vegetable and Brown-Rice Bowls
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted-Vegetable and Brown-Rice Bowls
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
