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Veggie Power Bowl with Sriracha Mango Tahini Dressing

Veggie Power Bowl with Sriracha Mango Tahini Dressing makes a yummy healthy lunch or dinner. (photos from Deborah Brooks)

It’s that time of year again. Post Thanksgiving dinner with Chanukah and Christmas looming on the horizon. It seems as if we hardly have time to digest one gargantuan meal before gorging on another.

Here’s a delicious yet easy recipe that’s a break from all of that mega feasting and fêting: The perfect meal for cleansing the system while keeping up your energy for preparations for the holidays.

A veggie power bowl.

This nutrient dense meal is packed with complex carbohydrates (those good energy charged carbs) that are filling and satisfying. And so visually appealing! Healthy never looked so good!

I served the roasted veggies over black japonica rice. Dense and chewy, it has a nutty taste that stands up to the bold flavor of the tahini dressing. Any grain would work, so choose what you love or have in your pantry. You can also swap out any of the vegetables. This is a no rules bowl, though I highly recommend this dressing. It’s fabulous! Flavored with Sriracha Mango White Balsamic Vinegar from Gourmet Blends, it’s bright and creamy with a bit of a kick that brings the dish together. The vinegar is available at the Sunday Farmer’s Market and online.

Please note that I haven’t written specific amounts for the vegetables, as that’s dependent on how many bowls you’re going to make. Figure one cup of cooked rice, half a large potato, 4-6 mushrooms, 1 cup broccoli and ½ cup of micro-greens per person. The dressing recipe is enough for 3-4 bowls.

Veggies Power Bowl with Sriracha Mango Tahini Dressing

Japonica Black Rice or grain of choice
Olive oil
Kosher salt
Japanese Sweet Potatoes
Garnet yams
Wild mushrooms such as chestnut (available at the Farmer’s Market)
Broccoli crowns
Micro greens
Sriracha Mango Tahini Dressing (recipe follows)

Time cooking your grain of choice around the cook time of the vegetables, which is 35 minutes total, depending on your oven.

Preheat the oven to 450 degrees. Have 3 racks available in the oven.

Cover 3 separate sheet pans with parchment paper or aluminum foil.

Peel the potatoes and cut in cubes. Clean the mushrooms but leave whole. Wash and dry the broccoli and cut into florets.

In a large mixing bowl toss the potato cubes with olive oil and salt to coat. Spread out evenly on one of the sheet pans. Repeat with the mushrooms and broccoli, keeping each vegetable on separate pans.

Put the potatoes in the oven on the top rack. Set the timer for 10 minutes. When the buzzer rings, toss the potatoes and then add the pan of mushrooms to the oven on the rack below.

Set the timer for 10 minutes. When the buzzer rings, toss the potatoes and the mushrooms and then add the pan of broccoli to the bottom rack.

Set the timer for 10 minutes.

The potatoes and mushrooms should be done at this point. Remove from the oven.

Put the broccoli on the top shelf and roast another 5 minutes to char up just a bit being careful not to overcook. Remove from the oven.

While the veggies are cooking make the dressing.

To serve spoon cooked rice on the bottom of individual bowls and then top with the cooked vegetables and micro greens, arranging by group.

Serve the dressing and extra micro greens on the side.

Sriracha Mango Tahini Dressing

½ cup Tahini (I like Joya for its deep roasted flavor)
6 T hot water
1 T maple syrup
2 cloves garlic, finely minced
1 tsp kosher salt or to taste
3 T Sriracha Mango White Balsamic Vinegar
1 tsp fresh lime juice

Whisk the tahini with the hot water until well combined and smooth. Add the maple syrup, garlic, salt, vinegar and lime juice and whisk up until well combined. Taste for seasoning, sweetness and acid level. Adjust to taste. It’s thick but when added to the hot veggies and rice, it all melts in. To use as a salad dressing you can add more water to thin out or add a few tablespoons of olive oil.

All you need to make this Veggie Power Bowl with Sriracha Mango Tahini Dressing can be found at the Larchmont Farmers Market. (photos from Deborah Brooks)



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Deborah Brooks
Deborah Brooks
Deborah is currently a documentary film producer. She is also a former certified personal trainer and fitness nutrition coach. The shutdown of business due to Covid-19 and the implication of an animal wet market connection caused her to rethink her high animal protein food lifestyle. She has spent the last year exploring the world of plant based eating for her own health as well as the health of the planet and all of its sentient beings. Her recipes can be found on Instagram. She would love you to follow along on her journey.

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