Table of Contents
Summary
Fuel your afternoon with this vibrant vegan protein rice bowl! Packed with fiber-rich brown rice, protein-packed quinoa, roasted vegetables, and a zesty tahini dressing, it’s a delicious and satisfying meal that will keep you energized all day long.
Key Details
| Prep Time | 15 min |
|---|---|
| Cook Time | 20 min |
| Total time | 35 min |
| Servings | 2 |
Equipment
- Saucepan
- Baking sheet
- Mixing bowls
Ingredients
- 1 cup cooked brown rice
- ½ cup cooked quinoa
- 1 cup broccoli florets
- 1 cup chopped sweet potato
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 clove garlic, minced
Instructions
Step 1: Roast the vegetables
preheat oven to 400°F (200°C).Toss broccoli florets and chopped sweet potato with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until vegetables are tender and slightly browned.
Step 2: Prepare the Tahini Dressing
in a small bowl, whisk together tahini, lemon juice, water, and minced garlic until smooth. Adjust consistency by adding more water if needed.
Step 3: Assemble the bowls
Divide cooked brown rice and quinoa between two bowls. Top with roasted broccoli and sweet potato. Drizzle generously with tahini dressing before serving.
Notes / Tips
For extra protein, add a handful of chickpeas or chopped walnuts to your bowl. Swap out the vegetables for your favorites – roasted Brussels sprouts, bell peppers, or zucchini are all delicious additions!
