Roasted Vegetable Forbidden Rice Bowls with Maple Tahini Sauce

Roasted Vegetable Forbidden Rice Bowls with Maple Tahini Sauce is a side dish that serves 3. One serving contains 657 calories, 12g of protein, and 25g of fat. For $1.89 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. 94 people were glad they tried this recipe. A mixture of beets, butternut squash, water, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by The Roasted Root. With a spoonacular score of 97%, this dish is super. Users who liked this recipe also liked Roasted Root Vegetable Buddha Bowls with Maple Cinnamon Tahini Dressing, Roasted Winter Vegetable Bowls with Nutmeg Tahini, and Roast Vegetable Bowls with Tahini-Almond Sauce.

Servings: 3

Preparation duration: 30 minutes

Cooking duration: 40 minutes

 

Ingredients:

3 small beets, chopped into wedges

½ medium butternut squash, chopped into ¼-inch thick slices

1/4 teaspoon ground cinnamon

2 tablespoons pure maple syrup

Olive oil for coating vegetables

1-1/2 cups uncooked forbidden rice

Pinch sea salt, to taste

Sea salt and pepper

1 medium sweet potato, chopped into ½-inch cubes

¼ cup tahini

¼ cup water

Equipment:

blender

oven

aluminum foil

baking sheet

bowl

Cooking instruction summary:

Add all of the ingredients for the sauce to a small blender and blend until completely smooth. Set aside until ready to use. If mixture thickens up while sitting, add a small amount of water and stir well to reach desired consistency.Preheat the oven to 400 degrees F. While the oven is preheating, chop the vegetables, and cook the rice according to package instructions.Place the wedges of raw beets on a long strip of foil and enclose the beets into a foil packet. Place on a baking sheet and roast for 40 to 50 minutes, or until beets are soft and juices are seeping out.Arrange the chopped butternut squash and sweet potato on a large baking sheet and coat lightly with olive oil. Sprinkle with salt and pepper. After beets have been roasting for about 15 minutes, place the sheet of butternut squash and sweet potatoes in the oven. Roast 12 minutes, flip, then roast another 12 to 15 minutes, until veggies are golden-brown and cooked through.Add desired amount of rice to separate bowls, and season to taste. Top with desired amount of roasted vegetables, a sunnyside up or soft boiled egg, and a generous drizzle of maple tahini sauce.

 

Step by step:


1. Add all of the ingredients for the sauce to a small blender and blend until completely smooth. Set aside until ready to use. If mixture thickens up while sitting, add a small amount of water and stir well to reach desired consistency.Preheat the oven to 400 degrees F. While the oven is preheating, chop the vegetables, and cook the rice according to package instructions.

2. Place the wedges of raw beets on a long strip of foil and enclose the beets into a foil packet.

3. Place on a baking sheet and roast for 40 to 50 minutes, or until beets are soft and juices are seeping out.Arrange the chopped butternut squash and sweet potato on a large baking sheet and coat lightly with olive oil. Sprinkle with salt and pepper. After beets have been roasting for about 15 minutes, place the sheet of butternut squash and sweet potatoes in the oven. Roast 12 minutes, flip, then roast another 12 to 15 minutes, until veggies are golden-brown and cooked through.

4. Add desired amount of rice to separate bowls, and season to taste. Top with desired amount of roasted vegetables, a sunnyside up or soft boiled egg, and a generous drizzle of maple tahini sauce.


Nutrition Information:

Quickview
656k Calories
11g Protein
25g Total Fat
99g Carbs
67% Health Score
Limit These
Calories
656k
33%

Fat
25g
39%

  Saturated Fat
3g
22%

Carbohydrates
99g
33%

  Sugar
19g
21%

Cholesterol
0.0mg
0%

Sodium
324mg
14%

Get Enough Of These
Protein
11g
23%

Vitamin A
24013IU
480%

Manganese
1mg
85%

Vitamin C
32mg
39%

Vitamin B1
0.58mg
38%

Folate
148µg
37%

Copper
0.72mg
36%

Fiber
8g
35%

Phosphorus
335mg
34%

Potassium
1131mg
32%

Magnesium
116mg
29%

Vitamin E
4mg
27%

Vitamin B6
0.53mg
27%

Selenium
17µg
25%

Vitamin B3
4mg
21%

Vitamin B2
0.32mg
19%

Iron
3mg
19%

Vitamin B5
1mg
18%

Zinc
2mg
16%

Calcium
157mg
16%

Vitamin K
11µg
11%

covered percent of daily need
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