This roasted root vegetable bowl is packed full of flavors! Top it all off with tasty maple-miso tahini dressing.
- 3 cups cooked brown rice, or your favorite grain
- 1 sweet potato (medium-large), cubed
- 3-4 beets (small-medium), peeled and cubed
- 1 yellow onion, cubed
- 3 parsnips, cubed
- 4 cloves of garlic, minced
- 2-3 avocados, cut in half and sliced thinly
- 2 tbsp olive oil
- ¾ tsp salt
- ¼- ½ tsp black pepper
For the Maple-Miso Tahini Dressing:
- 3 tbsp warm water
- 1 tbsp white miso paste
- ¼ cup of tahini
- 1 tbsp maple syrup, honey or agave
Optional Add Ins:
- sliced lemon
- feta cheese
- Preheat the oven to 400 degrees.
- Cook your grain of choice according to package directions (I use brown rice).
- Wash and chop the vegetables. Try to keep the vegetables the same size so they cook evenly.
- Add the sweet potato, beets, onion, parsnips, garlic, olive oil, salt & black pepper to a large mixing bowl. Stir together until all they are coated in olive oil.
- Line two baking sheets with parchment paper (optional). Divide the vegetables onto the two baking sheets and roast in the oven for 40 minutes, stirring the vegetables after 20 minutes (baking times may vary depending on your oven).
- While the vegetables are roasting, make the maple-miso tahini dressing. Mix the warm water and miso paste until the miso paste dissolves. Add the tahini and maple syrup and whisk together until smooth.
- Assemble your grain bowl. Start with your grain of choice, top with a big scoop of roasted vegetables, sliced avocado, and any optional add-ins of your choice. Using a spoon, drizzle the tahini dressing on top. Enjoy!
- Try to chop the vegetables roughly the same size so they cook evenly.
- The beets will take longer to roast than the rest of the veggies, so they will be a slightly harder when they come out of the oven compared to the other veggies. If you do not like this, roast the beets in the oven separately so they can cook longer.