Roasted Veggie Vegan Rice Bowl with Garlic Sauce

Roasted Veggie Vegan Rice Bowl with Garlic Sauce

Caramelized roasted vegetables and fluffy rice come together under a creamy, tangy garlic sauce.

Total 55 min Makes 4 servings Calories 540/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Sesame

This bowl layers smoky roasted broccoli, sweet potato, and chickpeas over seasoned rice, finished with a bright, garlicky tahini sauce. It's a sturdy weeknight dinner that reheats well for lunches, with contrasting textures from crisp-edged vegetables and tender grains.

Ingredients

  • 1 cup jasmine rice, uncooked
  • 1 3/4 cups water
  • 1 sweet potato, peeled and cut into 1/2-inch cubes
  • 2 cups broccoli florets
  • 1 cup canned chickpeas, drained and rinsed
  • 1 red bell pepper, sliced into strips
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup tahini
  • 3 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 1/4 cup water, plus more to thin
  • 1 avocado, sliced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon sesame seeds

Method

  1. Preheat the oven to 425°F (220°C) and line a 9x13-inch baking sheet with parchment paper.

  2. Combine the rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed and rice is tender.

  3. In a large bowl, toss the sweet potato, broccoli, chickpeas, and bell pepper with olive oil, smoked paprika, cumin, salt, and black pepper until evenly coated.

  4. Spread the vegetables and chickpeas in a single layer on the prepared baking sheet and roast, stirring once halfway through, until the sweet potato is tender and the edges are caramelized.

  5. While the vegetables roast, whisk together the tahini, lemon juice, garlic, and 1/4 cup water in a small bowl until smooth, adding more water a tablespoon at a time until the sauce is pourable.

  6. Fluff the cooked rice with a fork and divide it among four bowls.

  7. Top each bowl with the roasted vegetables and chickpeas, then arrange avocado slices alongside.

  8. Drizzle generously with the garlic tahini sauce and sprinkle with parsley and sesame seeds before serving.

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    Roasted Veggie Vegan Rice Bowl with Garlic Sauce

    This bowl layers smoky roasted broccoli, sweet potato, and chickpeas over seasoned rice, finished with a bright, garlicky tahini sauce. It's a sturdy weeknight dinner that reheats well for lunches, with contrasting textures from crisp-edged vegetables and tender grains.

    55 min 4 servings 540 cal

    Ingredients

    • 1 cup jasmine rice, uncooked
    • 1 3/4 cups water
    • 1 sweet potato, peeled and cut into 1/2-inch cubes
    • 2 cups broccoli florets
    • 1 cup canned chickpeas, drained and rinsed
    • 1 red bell pepper, sliced into strips
    • 3 tablespoons olive oil
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon ground cumin
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 cup tahini
    • 3 tablespoons lemon juice
    • 3 cloves garlic, minced
    • 1/4 cup water, plus more to thin
    • 1 avocado, sliced
    • 2 tablespoons fresh parsley, chopped
    • 1 tablespoon sesame seeds

    Method

    1. 1

      Preheat the oven to 425°F (220°C) and line a 9x13-inch baking sheet with parchment paper.

    2. 2

      Combine the rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed and rice is tender.

    3. 3

      In a large bowl, toss the sweet potato, broccoli, chickpeas, and bell pepper with olive oil, smoked paprika, cumin, salt, and black pepper until evenly coated.

    4. 4

      Spread the vegetables and chickpeas in a single layer on the prepared baking sheet and roast, stirring once halfway through, until the sweet potato is tender and the edges are caramelized.

    5. 5

      While the vegetables roast, whisk together the tahini, lemon juice, garlic, and 1/4 cup water in a small bowl until smooth, adding more water a tablespoon at a time until the sauce is pourable.

    6. 6

      Fluff the cooked rice with a fork and divide it among four bowls.

    7. 7

      Top each bowl with the roasted vegetables and chickpeas, then arrange avocado slices alongside.

    8. 8

      Drizzle generously with the garlic tahini sauce and sprinkle with parsley and sesame seeds before serving.