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A white bowl filled with roasted vegetables with a glass pitcher of dressing being poured over it

ROOT VEGETABLE POWER BOWL WITH ROASTED GARLIC TAHINI DRESSING

This power bowl is filled with healthy root vegetables, greens, brown rice, and a delicious roasted garlic and tahini dressing.
Course Entree, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 2 Servings
Author Linda Meyer

Ingredients

For the bowl:

  • 1 cup of uncooked brown rice – prepare according to instructions on package
  • Juice from 1/2 of a lemon
  • 1 large or 2 medium sweet potatoes – peeled and diced into 1 inch pieces
  • 4 carrots – Peeled and cut into 1 inch pieces
  • 4 parsnips – peeled and cut into 1 inch pieces
  • 10 cremini mushrooms – cleaned with stems removed
  • 1 15 ounce can of chickpeas – drained and rinsed well
  • 6 cups of green power mix – baby spinach kale, and red swiss chard (you can use any type of greens that you like, this is what I used)
  • Salt and pepper to taste

For the dressing:

  • 1/2 cup of tahini
  • 5 roasted cloves of garlic
  • 3 tablespoons of balsamic vinegar
  • 1/2 cup of water
  • 1 teaspoon of cumin
  • 1/2 teaspoon of finely ground sea salt
US Customary - Metric

Instructions

  1. Preheat the oven to 375° and line a roasting pan with parchment paper
  2. Note: Roast the garlic for the dressing while you’re roasting the vegetables. If you don’t want to roast the whole head (click on the recipe highlighted in the post above) you can roast five peeled cloves with the vegetables.
  3. Put the sweet potatoes, carrots, parsnips, and mushrooms on the baking sheet and cover with the lemon juice. Cover the pan with aluminum foil and roast for minutes. Shake the pan after 15 minutes. Uncover the pan and roast for another 15 minutes or until the edged of the vegetables are golden brown.
  4. While the vegetables are roasting cook the rice according to the instructions.
  5. While the rice and root vegetables are cooking sauté the power greens and chickpeas in a medium skillet with three tablespoons of water on medium heat. Cook until the chickpeas are heated through and the greens are slightly wilted.
  6. Divide the rice into two bowls and then top with equal amounts of vegetables and chickpeas. Toss with the dressing.

For the dressing:

  1. In a blender or food processor blend the tahini, garlic, vinegar, water, cumin, and salt until smooth and creamy. Add more water if the dressing is too thick to pour.
  2. Enjoy!

Recipe Notes

The Nutrition Facts are an estimate only.