BALSAMIC ROASTED VEGGIE + GRAIN BOWL ?
Salads are 100% a year round thing… agreed?! They’re such a delicious and fresh way to consume an abundance of veggies with endless flavor combos! ? You guys know I’m the number one supporter of team NO BORING SALADS ??♀️ and as fall approaches the salads still aren’t boring! ? Since it’s getting cooler, I like to make the salads a little cozier and a little heartier by adding grains, legumes, and roasted veggies. The combination of fresh crisp greens with warm cooked vegetables and grains is sooo nice and totally turns any salad into a comfort food. ? Check out the full recipe for this delicious bowl below! Xo ?
Balsamic Roasted Veggie + Grain Bowl ?
• 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
1️⃣ 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.
2️⃣ Spread on 2 foil lined baking sheets being sure to not over crowd. Bake at 425 for 25 minutes, stirring half way through.
3️⃣ Add all ingredients for dressing to a bowl and whisk to combine. Season to taste.
4️⃣ 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.