Fall Nourish Bowl
This recipe was inspired by an insanely delicious meal we had at the White Horse Tavern in Newport, RI, America's oldest Tavern and where George Washington used to hang out (nbd). We ordered a roasted brussels sprouts appetizer, and immediately when I tasted it, I perked up at the taste of tahini as the dressing. I hadn't ever had that combo before, but oh my goodness it was delicious. Thus, I was extra inspired to start incorporating tahini into my cooking at home.
This bowl is super hearty, flavorful, and so easy to make and adapt to your desires.
Ingredients:
Brown rice or grain/ non-grain of your choice
Brussels sprouts cut in half, sweet potato cut into small pieces, any other veggies you'd like to roast.
Tahini, olive oil, lemon juice, garlic salt for dressing
Toppings: Pepitas, cherry tomatoes, or whatever else strikes your fancy.
To make:
Start cooking brown rice or grain
Prep your veggies for roasting by chopping, drizzling with olive oil, garlic salt, soy sauce, balsamic, or however you like it best.
Roast the veggies for about 20-25 minutes at 400 degrees, checking mid way through to move the vegetables around.
Create the dressing in another small cup or bowl -- about two large table spoons of tahini, juice of half a lemon, about a spoonful of olive oil (your preference), and a spoonful of water. Mix together with a fork until smooth and creamy, add any more olive oil or water if necessary to dilute. Season to taste with garlic salt and/or ume. Try not to drink it straight from the cup :)
When the veggies and rice are done, layer into a bowl, drizzle dressing on top, and then add pepitas, cherry tomatoes, and whatever else you can think of!
Voiala! Soooo savory and just delicious and hearty. Perfect for cooler temps!
Let me know if you tried this recipe and any other additions you had!