Balsamic Roasted Vegetable Grain Bowl
Ingredients
- 1 C basmati rice, cooked according to package
- 1 large sweet potato, cubed
- 1 red onion, sliced
- 1 head purple cauliflower, cut into florets
- 1 TBSP olive or avocado oil
- 2 TBSP balsamic vinegar
- 1/2 tsp salt and pepper
- 2 cloves garlic, minced
- 4 C arugula or mixed greens
- 1/2 C crispy chickpeas
- 1/4 C sun dried tomatoes, chopped
- 1/4 C sliced almonds, toasted
- 1/2 C fresh parsley, chopped
Lemon maple tahini dressing
- 1 lemon, juiced
- 1/4 C tahini
- 1 tsp garlic powder
- 1 TBSP maple syrup
- salt and pepper, to taste
- water, to thin if desired
Preparation
Add sweet potato, cauliflower, and onion to a large bowl. Drizzle with oil, vinegar and season with salt, pepper, and garlic. Mix well to evenly coat.
Spread on 2 foil lined baking sheets being sure to not over crowd. Bake at 425 for 25 minutes, stirring half way through.
Add all ingredients for dressing to a bowl and whisk to combine. Season to taste.
Place arugula in serving bowls and top with rice. Toss to combine. Add roasted veggies, crispy chickpeas, tomatoes, almonds, and fresh parsley. Drizzle with dressing and toss right before serving.
Notes
This combination of fresh greens with warm vegetables and grains makes a cozy and hearty salad, perfect for fall.
