Roasted-Vegetable and Brown-Rice Bowls

Name: Roasted-Vegetable and Brown-Rice Bowls
Prep time: 15 min
Total time: 40 min
Ingredients: 1 sweet potato (12 ounces), cut into ¼-inch rounds; 1 small eggplant (8 ounces), cut into ¼-inch half-moons; 8 ounces broccoli florets (from 1 head); 6 tablespoons extra-virgin olive oil, divided; Kosher salt and freshly ground pepper; 2 packages (each 8.8 ounces) ready-to-eat brown rice (3 cups); 1 bunch scallions (7 to 9), chopped, dark-green tops reserved; 2 cloves garlic, minced (2 teaspoons); 0.333 cup tahini; 1 teaspoon grated lime zest, plus 3 tablespoons fresh juice; Pomegranate arils and toasted sesame seeds, for serving

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By

Greg Lofts

Updated on February 1, 2022

roasted-veggie and brown-rice bowls — Photo: Lennart Weibull

Prep Time:

15 mins

Total Time:

40 mins

Servings:

4

Need a balanced, heart-healthy, plant-based meal? This weeknight dinner recipe checks all the boxes. It calls for ready-to-eat brown rice that can be found at the grocery store and uses quick-roasting vegetables like broccoli and eggplant.

Ingredients

1 sweet potato (12 ounces), cut into ¼-inch rounds
1 small eggplant (8 ounces), cut into ¼-inch half-moons
8 ounces broccoli florets (from 1 head)
6 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground pepper
2 packages (each 8.8 ounces) ready-to-eat brown rice (3 cups)
1 bunch scallions (7 to 9), chopped, dark-green tops reserved
2 cloves garlic, minced (2 teaspoons)
⅓ cup tahini
1 teaspoon grated lime zest, plus 3 tablespoons fresh juice
Pomegranate arils and toasted sesame seeds, for serving

Directions

Preheat oven to 375°F. On a rimmed baking sheet, toss sweet potato, eggplant, and broccoli with 3 tablespoons oil; season with salt and pepper and spread in a single layer. Roast, stirring halfway through, until tender and golden in places, about 30 minutes.
Heat a large skillet over medium-high. Swirl in 1 tablespoon oil. Add rice, scallion whites and light greens, and garlic; season. Cook, stirring occasionally, until rice is warmed through and has a nutty aroma, 4 to 5 minutes.
Whisk together tahini, lime zest and juice, remaining 2 tablespoons oil, and 3 to 4 tablespoons water to reach desired consistency; season. Serve roasted vegetables over rice mixture, drizzle with tahini dressing, and top with pomegranate arils, reserved scallion tops, and sesame seeds.

Originally appeared: Martha Stewart Living, January/February 2022