This healthy and delicious vegetarian dinner is easy make and uses pantry staples. It has tons of flavor, and can be thrown together pretty quickly!
Ingredients
For the Rice:
- 1 ½ cups jasmine rice, rinsed an strained
- 2 ¼ cup water
- ¾ tsp salt
For the Roasted Veggies:
- 1 large sweet potato, sliced in ¼ inch thick rings
- 4 small kohlrabi, sliced in ¼ inch thick rings
- ½ cup Brussels sprouts, cut in half
- 2 tbsp extra virgin olive oil
- ½ tsp salt
- 1 tbsp honey
- 1 tbsp salted butter
- sunny side up eggs, for serving (optional)
For the Green Tahini:
- ½ cup tahini
- ½ cup greek yogurt
- ¼ cup cilantro
- ¼ cup parsley
- 2 scallions
- ¼ cup kale or spinach
- ¼ tsp cumin
- ¼ tsp smoked paprika
- ½ tsp salt
- 3 tablespoons lemon juice
- 1 tsp apple cider vinegar
- 2 tbsp hot water
Instructions
- Preheat the oven to 425°. Line a sheet pan with parchment paper. Set aside.
- Add all the ingredients for the rice, to a rice cooker or small pot. Turn rice cooker on, or bring pot up to a boil, then lower to a low flame, cover and cook for 20 minutes until done.
- On the prepared sheet pan, combine the sweet potatoes and kohlrabi with 2 tablespoons olive oil, and a ½ tsp salt. Arrange the veggies so they are all flat on the sheet pan.
- Roast for 15 minutes, until fork tender. Flip the kohlrabi and sweet potatoes over, add the Brussels sprouts and drizzle the honey and melted butter on just the sweet potatoes and Brussels sprouts.
- Return to the oven and roast until the veggies are caramelized, about 10-15 more.
- To make the sauce. Combine all ingredients in a blender and blend until completely smooth. If needed, add water to thin the sauce to your preferred consistency.
- To serve, divide the rice between bowls. Add the sweet potatoes, kohlrabi, Brussels sprouts, and top with sunny side up egg. Drizzle each bowl with green tahini sauce.
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