Veggie Grain Bowl with Tahini Lime Sauce

V , VG , DF , GF Serving - 4

Ingredients:

• 1-1/2 cups uncooked,

medium-grain brown rice

(or grain of your choice)

• 2 tablespoons fresh garlic, minced

• 2 bundles broccolini, chopped

into 1-inch pieces

• 1 large red bell pepper, chopped

into chunks

• 1 carrot, chopped into

1-inch chunks

• 1 zucchini, chopped into

1-inch chunks

• 1 yellow squash, chopped into

1-inch chunks

• 2 tablespoons olive oil

• 1 tablespoon dried herbs

(Italian seasoning)

• Pinch sea salt and pepper

For the sauce

• 1/3 cup + 1 tablespoon tahini

(or unsalted almond butter)

• 6 tablespoons olive oil

• 2 cloves garlic

• 1 cup fresh cilantro with stems

• 2/3 cup water

• 1 tablespoon lime zest

• Juice of 1 lime

• Sea salt and pepper to taste

Directions:

1. Prepared rice as directed; fluff

with fork, then set aside.

2. Preheat oven to 420°F.

3. In large bowl, combine all

veggies, olive oil, dried herbs,

and sea salt and pepper; toss to

ensure every piece is covered.

4. Place veggies on large baking

sheet, with ample room in

between to become crispy. If

needed, use two baking sheets

to prevent overcrowding.

5. Roast veggies in oven 25–30

minutes, or until edges are

browned and crispy. If needed,

broil for final 2–3 minutes; watch

closely to avoid burning.

6. Add roasted veggies to rice and

toss together.

7. To make the sauce, add all

ingredients to blender (or

food processor) and blend

until smooth. If sauce is too

thick, add water or lime juice

one tablespoon at a time until

desired consistency is reached.

8. Drizzle sauce over veggies and

rice and serve!