Forbidden Rice Bowl with Roasted Seasonal Vegetables and Tahini Drizzle
Berkeley BowlForbidden Rice Bowl with Roasted Seasonal Vegetables and Tahini Drizzle
Ingredients
For the Forbidden Rice
- 1 cup forbidden black rice, rinsed
- 2 cups vegetable broth
- 1 bay leaf
- 1/2 teaspoon sea salt
For the Roasted Vegetables
- 1 pound Brussels sprouts, trimmed and halved
- 1/2 pound carrots, peeled and cut into 1-inch pieces (try purple or rainbow carrots for visual appeal)
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 1/2 medium red onion, cut into 1-inch wedges
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
For the Lemon-Tahini Drizzle
- 1/4 cup tahini
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons water, or more, as needed
- 1 clove garlic, minced
- 1/4 teaspoon sea salt
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon toasted sesame seeds
- 1/4 teaspoon crushed red pepper flakes, or to taste
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Prepare the forbidden black rice: In a medium saucepan, combine the rinsed forbidden black rice, vegetable broth, bay leaf, and 1/2 teaspoon of sea salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the liquid is absorbed and the rice is tender yet still has a slight chew. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and remove the bay leaf.
⏱️ 40 min
- 3
While the rice cooks, prepare the vegetables: In a large bowl, combine the Brussels sprouts, carrots, sweet potato, and red onion. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, dried thyme, 1/2 teaspoon sea salt, and black pepper. Toss well to ensure all vegetables are evenly coated. For extra flavor, consider adding a pinch of sumac or za'atar from the bulk spice section.
⏱️ 10 min
- 4
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, tossing halfway through, until the vegetables are tender and slightly caramelized. Keep an eye on them; roasting times may vary depending on your oven and the size of your vegetable pieces.
⏱️ 30 min•🌡️ 400
- 5
While the vegetables roast, prepare the lemon-tahini drizzle: In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, and 1/4 teaspoon sea salt. Add more water, 1 teaspoon at a time, until the drizzle reaches your desired consistency (it should be pourable but not too thin). Taste and adjust seasoning as needed.
⏱️ 5 min
- 6
To assemble the bowls, divide the cooked forbidden rice among four serving bowls. Top generously with the roasted vegetables. Drizzle with the lemon-tahini sauce. Garnish with fresh chopped parsley, toasted sesame seeds, and a pinch of crushed red pepper flakes if desired. Enjoy this vibrant and nutritious meal!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Berkeley BowlForbidden Rice Bowl with Roasted Seasonal Vegetables and Tahini Drizzle
Ingredients
For the Forbidden Rice
- 1 cup forbidden black rice, rinsed
- 2 cups vegetable broth
- 1 bay leaf
- 1/2 teaspoon sea salt
For the Roasted Vegetables
- 1 pound Brussels sprouts, trimmed and halved
- 1/2 pound carrots, peeled and cut into 1-inch pieces (try purple or rainbow carrots for visual appeal)
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 1/2 medium red onion, cut into 1-inch wedges
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
For the Lemon-Tahini Drizzle
- 1/4 cup tahini
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons water, or more, as needed
- 1 clove garlic, minced
- 1/4 teaspoon sea salt
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon toasted sesame seeds
- 1/4 teaspoon crushed red pepper flakes, or to taste
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Prepare the forbidden black rice: In a medium saucepan, combine the rinsed forbidden black rice, vegetable broth, bay leaf, and 1/2 teaspoon of sea salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the liquid is absorbed and the rice is tender yet still has a slight chew. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and remove the bay leaf.
⏱️ 40 min - 3
While the rice cooks, prepare the vegetables: In a large bowl, combine the Brussels sprouts, carrots, sweet potato, and red onion. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, dried thyme, 1/2 teaspoon sea salt, and black pepper. Toss well to ensure all vegetables are evenly coated. For extra flavor, consider adding a pinch of sumac or za'atar from the bulk spice section.
⏱️ 10 min - 4
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, tossing halfway through, until the vegetables are tender and slightly caramelized. Keep an eye on them; roasting times may vary depending on your oven and the size of your vegetable pieces.
⏱️ 30 min•🌡️ 400 - 5
While the vegetables roast, prepare the lemon-tahini drizzle: In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, and 1/4 teaspoon sea salt. Add more water, 1 teaspoon at a time, until the drizzle reaches your desired consistency (it should be pourable but not too thin). Taste and adjust seasoning as needed.
⏱️ 5 min - 6
To assemble the bowls, divide the cooked forbidden rice among four serving bowls. Top generously with the roasted vegetables. Drizzle with the lemon-tahini sauce. Garnish with fresh chopped parsley, toasted sesame seeds, and a pinch of crushed red pepper flakes if desired. Enjoy this vibrant and nutritious meal!
⏱️ 5 min