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MACROBIOTIC BOWL WITH TURMERIC TAHINI DRESSING

December 03, 2018 by Renee Tavoularis

MACROBIOTIC BOWL WITH TURMERIC TAHINI DRESSING

This bowl is packed with healthy nutrients like magnesium from brown rice, Vitamins K & C from broccoli and Vitamin A from sweet potatoes. The addition of crunchy chickpeas adds texture and valuable protein while a turmeric dressing is packed with antioxidants and is anti-inflammatory.

SERVES 4
50 MINUTES
VEGAN
GLUTEN-FREE

Ingredients

3 cups broccoli
2 medium sweet potatoes
1 cup brown rice, uncooked
1 can chickpeas, drained and rinsed
4 tablespoons olive oil
2 teaspoons paprika
1 teaspoon garlic powder
1 ½ teaspoons sea salt
1 ½ tablespoons turmeric
¼ cup warm water
4 lemons, juiced
8 tablespoons tahini 

Instructions

For the BROWN RICE

  • Combine 1 cup brown rice with 1 ¼ cups water in a small saucepan. Heat over medium-low heat until it comes to a boil. Reduce heat to low and let simmer for 30 minutes or until water has been evaporated and rice is fluffy.

For the ROASTED BROCCOLI

  • Remove the stems from broccoli and cut remaining broccoli into florets. Toss with 2 tablespoons olive oil, ½ teaspoon sea salt, 1 teaspoon garlic powder and ½ teaspoon ground black pepper.
  • Place broccoli on a baking tray lined with parchment paper and roast in a preheated 400F oven for 20 minutes, flipping once.

For the ROASTED SWEET POTATO

  • Clean 2 medium sweet potatoes by scrubbing them under running water. Let dry completely before slicing into half-moons and coating with 2 tablespoons olive oil and a pinch of sea salt.
  • Roast in an oven preheated to 400F for 25 minutes, flipping once.

For the TURMERIC DRESSING

  • In a jar, combine 1 teaspoon turmeric, ¼ cup warm water, 1 teaspoon sea salt, 1 tablespoon black pepper, the juice of 4 lemons and 8 tablespoons tahini.
  • Shake well until combined and creamy. Add water to thin out if necessary.

For the FINAL PREPARATION

  • Place ¼ cup of prepared brown rice in four bowls. Top each bowl with ½ cup of the roasted chickpeas and ¾ cup of the roasted broccoli. Drizzle two tablespoons of the dressing over each bowl and serve.

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