Spring Veggie Bowls with Lemon Tahini Dressing

by jenna on March 27, 2014

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I’ve eaten my fair share of sweets lately.

I just can’t help it — my sweet tooth is absolutely raging! I’m trying to satisfy it by eating lots of fruit but there’s still that nightly ice cream sandwich I just can’t kick. And for any Charleston friends out there — benne seed wafers? omg. My best friend who got married last weekend put tiny bags of them in all the guest’s hotel rooms at check-in. I hadn’t had a benne seed wafer in five years and went absolutely insane over them. Like…I was up at 1am ordering a pound to be delivered to our home in California. I’m not kidding. {for those of you that have no idea what I’m talking about, refer to this post…then, if you dare, order a pound for yourself here like I did. But don’t say I didn’t warn you first – these things are ADDICTING.}

But…I digress…the point of that little tangent was to tell you that to counter all the sweets I have been enjoying, I made some big ol’ veggie bowls for lunch.

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I developed this recipe for the Barre3 blog {check it out if you haven’t yet!} and it was the perfect springtime meal. Light, but also satisfying and tasty. A good “detox” lunch after too many ice cream sandwiches, if you will.

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I basically took all the veggies from my CSA box, roasted them up and combined them with brown rice and a tangy, delicious lemon tahini dressing. Simple and yummy.

brown rice and veggie bowls-8595 I used beets, carrots and asparagus here but feel free to use whatever veggies you love! Don’t forget the beet greens though. I always just tossed these before realizing how absolutely delicious they are! They taste just like swiss chard and are great simply sauteed up like you would kale or any other leafy green. Packed with vitamins and minerals, too.

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After I snapped these photos, I did add some cooked kidney beans on top for some extra protein. Chickpeas would be great, too. Or grilled chicken or shrimp. Really, this is hardly a recipe as it is a “suggestion” or a “method”. It’s a great way to enjoy your veggies though!

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Spring Veggie Bowls with Lemon Tahini Dressing

serves 4

Print this Recipe!

Ingredients:

1 cup brown rice {or quinoa}

3 cups water {or, if using quinoa use 2 cups water instead}

6 carrots, peeled and sliced into 2″ pieces

6 small beets, sliced + greens

20 asparagus, sliced into 2″ pieces

2 cups kidney beans or chickpeas, optional

2 tbsp olive oil

4 tbsp fresh lemon juice, about 1 large lemon

1/2 cup tahini

1/4 cup warm water

2 cloves garlic, minced

Directions:

Combine the brown rice and water in a medium pot. Add a pinch of salt and bring to a boil. Reduce heat, cover and let simmer for 45 minutes, or until rice has absorbed all water. If using quinoa, simmer uncovered for about 20 minutes before fluffing with a fork.

Meanwhile, preheat oven to 400 degrees and line two baking sheets with parchment paper.

Drizzle the olive oil over the carrots, beets and asparagus. Roughly chop the beet greens and set aside for the time being.

Place the beets and carrots on one sheet tray and the asparagus on the other tray. Place both trays in the oven. Roast the beets and carrots for 20 minutes and the asparagus for 15 minutes – until tender.

While the veggies are in the oven, whisk together the dressing. Combine the lemon juice, tahini, warm water and garlic in a small bowl and whisk until smooth. The dressing should be slightly runny.

Heat up a small splash of olive oil over medium high heat. When hot, add the beet greens with a tiny pinch of salt and saute until tender and wilted – about 4 minutes. Remove from heat.

To assemble the bowls, place brown rice or quinoa on the bottom then top with veggies, beet greens and beans, if using. Drizzle with dressing. Enjoy!

Time:

~40 minutes

 

 

 

 

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{ 32 comments… read them below or add one }

Mary (Sisters Running the Kitchen) March 27, 2014 at 3:54 am

this sounds delicious and healthy…love the sound of the lemon tahini dressing.

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Rebecca @ Strength and Sunshine March 27, 2014 at 3:59 am

O yum! This looks fabulous Jenna :)

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Cara's Healthy Cravings March 27, 2014 at 4:07 am

I had already planned on making some sort of delicious veggie tahini bowl for lunch today, so when I saw your recipe pop up in my feed, I knew it was meant to be! This is exactly what I was going for, so thanks!

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Ksenija @ With An Open Mind March 27, 2014 at 4:21 am

Uh, I love a good old veggie bowl for lunch. Especially since my university canteen here in France has microwaves and I can pack a bunch of random veggies, add some grains, oil and sea salt, heat it up and have a delicious, healthy and warm lunch. I bet they are way better roasted, but I’ll make do ;)

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Grace March 27, 2014 at 4:22 am

This is just what I needed! Coming back from a trip make me always need a bit of a veggie detox. Thanks for the inspiration.

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Jojo @ RunFastEatLots March 27, 2014 at 4:39 am

Roasted veggies is one of my favorite quick meals. The dressing looks really good, too!

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Sara @ LovingOnTheRun March 27, 2014 at 4:42 am

Nothing better than a veggie bowl :) Looks delicious!

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amelia March 27, 2014 at 4:45 am

Haha, that cracks me up that you needed benne sees wafers that bad. :) what else do you miss from Charleston? We have so many new bakeries popping up daily, you would be surprised.
This bowl looks simply delicious. I can’t wait for the farmers market to start in 2 weeks!!! Hello veggies and local eggs.

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Chicago Jogger March 27, 2014 at 4:52 am

Yum! Those carrots look gorgeous.

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Angela @ Eat Spin Run Repeat March 27, 2014 at 5:09 am

Mmm this makes my heart sing Jenna!! I love a simple lemon-tahini dressing and don’t discriminate when it comes to veggies. That’s so cool that you’re writing for the Barre3 blog! Gorgeous photos here as always – you’ve got my mouth watering!

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Lauren @ La Dolce Pita March 27, 2014 at 5:54 am

Yum! Nice to see a veggie packed, vegan meal on here! Looks so good.

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Rebekah {aCricketSang} March 27, 2014 at 6:30 am

Looks delicious and simple to make :)

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erin @hooleywithaz March 27, 2014 at 6:37 am

all your veggie meal posts make me want to join a CSA immediately. so fresh and good.

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Shannon March 27, 2014 at 7:41 am

Yum! I have been making these for the last couple of months, but I need to upgrade to spring veggies. And I have been using Cindy’s Original Creamy Miso Dressing from WF, but I should try making my own!

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DontBlameTheKids March 27, 2014 at 7:53 am

I am so jealous of your photography skills! You even make beets look yummy, and I hate beets! Any suggestions for replacing the beets with something else for this recipe? It looks so good!

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Lily O'Dare March 27, 2014 at 8:29 am

This looks like my perfect lunch!! Can’t wait to make this Jenna!

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Jamie March 27, 2014 at 8:30 am

I’m making this stat! In fact, a girl friend is coming over for lunch and this is what we’ll have. Our CSA box just came with beets and asparagus, and this is the perfect want to use them up!

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Lexi @ Lexi's Clean Kitchen March 27, 2014 at 8:48 am

That looks like one AMAZING bowl.

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Katrina @ WVS March 27, 2014 at 10:06 am

This looks so good! So full of colour and flavour!

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Chelsea @ Designs on Dinner March 27, 2014 at 10:12 am

Mitch Hedberg has a joke that nobody really likes sesame seeds–but I do! Benne wafers are amazing.

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Averie @ Averie Cooks March 27, 2014 at 10:34 am

Now THIS is a perfect veggie bowl! I love beets and thanks for including them in this bowl! (they’re so under-used…I think people are scared of them…but they’re like nature’s candy :))

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Bryony @ Bryony Cooks March 27, 2014 at 10:38 am

Veggie bowls are some of my favorite things to make! Yours looks great!

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Lindsey @ American Heritage Cooking March 27, 2014 at 2:03 pm

This veggie bowl looks delicious! So fresh and just what I need right now! My husband and I have been making ice cream, salted caramel, chocolate cookie sandwiches…oops

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Julianna @ Julianna Bananna March 27, 2014 at 5:22 pm

yum! so fresh & delicious looking!

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Angel Reyes March 27, 2014 at 8:38 pm

I think this is a beautiful salad. I’m also waiting for spring to officially kick-in (and by that I mean temperatures above 30F) to start the salad madness. I too love using season veggies to freshen up my day. Good job!

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Marie-Sophie March 28, 2014 at 1:37 am

Thanks for this recipe, Jenna! I am currently 10 weeks pregnant and the morning (aka all day) sickness is just starting to lessen *fingerscrossed* so I I will definitely be keeping this in mind for the next weeks to finally get back to those veggies <3

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Sara March 28, 2014 at 1:38 pm

This. Looks. and sounds. AMAAAZING !!! A combinations of all my favorite things combined, why have i not tried doing this before?? It’s such a delicious mixture. Dear taste buds and stomach, time to get you tingling with joy and happiness. Thank you so much for posting and sharing this !

http://www.itsmylittlethings.blogspot.com

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Coty and Mariah@quirksandtwists March 28, 2014 at 7:22 pm

Cannot beat a big bowl of veggie goodness. That dressing looks yummy too!

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Emily March 29, 2014 at 8:28 am

Ooh, I love roasted veggies! And that dressing sounds like a perfect compliment. I need to stop tossing my beet greens! I know you can eat them, I just haven’t tried to yet.

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aircon March 30, 2014 at 12:25 pm

Cheers! Good stuff.

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Jennie @themessybakerblog April 1, 2014 at 5:20 am

Major yum! Not only does this look yummy, it’s gorgeous!

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LeslieB April 20, 2014 at 4:49 pm

My first time cooking beets and at age 50! Wow, they are sweet. I mixed up my greens, pinto beans, and warmed them up with the quinoa I cooked last night. That was my base and it turned out so yummy–that dressing is wonderful!

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