Root Vegetable Bowl w/ Roasted Garlic Dressing

Ingredients

For the bowl:
·1 cup brown rice
·1/2 lemon, juiced
·2 medium sweet potatoes, peeled and diced into 1 inch pieces
·4 carrots, cut into 1 inch pieces
·4 parsnips, cut into 1 inch pieces
·1 onion, diced
·10 cremini mushrooms, stemmed
·1 (15-ounce) can of chickpeas, drained and rinsed
·6 cups of leafy greens of choice
·Salt and pepper to taste

For the dressing:
·1/2 cup tahini
·5 garlic cloves
·3 tablespoons balsamic vinegar
·1/2 cup water
·1 teaspoon cumin
·1/2 teaspoon salt

Directions

Preheat oven to 375°. Put the sweet potatoes, carrots, parsnips, garlic and mushrooms on a lined baking pan. Squeeze lemon juice on top. Cover pan with foil and roast for 15 minutes. Flip vegetables after 15 minutes. Remove foil and roast for another 15, or until beginning to golden. While vegetables are roasting, cook the rice. Meanwhile, sauté the greens and chickpeas in a medium skillet with a bit of water over medium heat. Cook until chickpeas are heated through and greens are slightly wilted. Set aside the roasted garlic to use for the dressing. Divide rice into two bowls, then top with equal amounts of vegetables and chickpeas. For the dressing, blend the roasted garlic, tahini, balsamic vinegar, water, cumin, and salt until smooth and creamy. Add more water if dressing is too thick. Drizzle onto each bowl, then toss and serve.

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— Scott, Ellon.

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