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Roasted Vegetable & Grain Bowl

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This is the kind of bowl you will want to eat for lunch everyday.  Start with a batch of roasted vegetables, toss everything into a bowl, and eat it when you’re ready. Not only is this recipe super easy, it’s great to do before the workweek. Healthy meal prepping has never been this easy.

My favorite part of this dish? The mixing and matching. Use any of your fave vegetables–toss in broccoli, zucchini, eggplant, and more. And, roasting is all the same (although some veggies may need a little extra oven time). Though I topped this roasted vegetable and grain bowl with a lemon and honey tahini dressing, creative liberty is up to you.

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Roasted Vegetable & Grain Bowl (makes 5 bowls – for the week!)

Recipe:

  • 3 parsnips, peeled and chopped into “fries”
  • 1 2lb. bag rainbow carrots, peeled and chopped into 1-inch “coins”
  • 10 radishes, thinly sliced
  • olive oil
  • 2 avocados, diced or sliced thin
  • 5 servings brown rice
  • lemon & honey tahini dressing
    • ½ cup sesame tahini
    • juice from 1 lemon
    • 3 Tablespoons honey
    • 2 Tablespoons apple cider vinegar
    • ½ teaspoon garlic powder
    • salt & pepper to taste
  • fresh chopped parsley, garnish
  • additional spices – turmeric, paprika, garlic powder, etc.

Directions:

  1. Cook rice according to package.
  2. Set the rice aside and let it cool to room temperature.
  3. Preheat oven to 400 degrees.
  4. Assemble all the vegetables on a roasting pan.
  5. Drizzle olive oil over vegetables and add whatever seasonings you prefer! (I used turmeric, salt and pepper for my parsnips and garlic powder, thyme, salt and pepper for my carrots).
  6. Use your hands to coat all the vegetables in the olive oil and spices.
  7. Once coated, roast in the oven for about 20 minutes or until vegetables are as tender as you like them.
  8. Combine all the ingredients for the lemon & honey tahini dressing in a small bowl.
  9. Whisk dressing until smooth and combined.
  10. Assemble bowls in separate containers for the week or for lunch right now!
  11. Place rice at the bottom of the bowl, then add carrots, parsnips, radishes, avocado, drizzle over lemon & honey tahini and garnish with fresh parsley.
  12. Enjoy!
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Pure Barre enthusiast, Gabrielle Terzano, client at Pure Barre South Jersey, NJ – Haddonfield. 

Gabrielle TerzanoAbout Gabrielle: My passion is living well, eating healthy and being physically fit.  I want to motivate others and be a mentor for people to lose weight or change their lifestyle for the better.  I recently received my Master of Science in Nutrition with a concentration in Obesity and Nutritional Health from Northeastern University. 

Find more healthy recipes on her blog!

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