Nourish
Veggie Bowl with Lemon Tahini Dressing
My team and I can’t get enough of Jenna Beaugh’s delicious, simple veggie bowl. Make this for dinner tonight, and save the leftovers for lunch tomorrow. Side note: My favorite part of this recipe is how easy it is to make. My second favorite part is that Jenna shows us what to do with the beet greens (Anyone else wonder sometimes how they should use those up?). Read on for step-by-step directions from the chef herself. Here’s Jenna from the blog Eat, Live, Run.
I love making big brown rice and veggie bowls like this for a healthy delicious lunch! They are light, energizing and a great way to fit in a big serving of vegetables midday. I always feel great after eating a lunch like this—ready to conquer whatever the afternoon may hold!
For this bowl, I chose to roast some of my very favorite seasonal vegetables. We’ve got beets, carrots and asparagus in here, and don’t forget about the beet greens! They taste great and are a wonderful source of vitamins and nutrients. Beets are members of the chard family and you can just chop up the greens and sauté quickly like you would any other leafy green.
The dressing is what makes the bowl, though, in my opinion. The lemon tahini dressing is quickly whipped up with a little garlic and adds tons of flavor and creaminess to the dish. You’ll want to make extra because it doubles as a great dip for raw veggies!
I’ve added the option here of topping the bowls with beans for a healthy protein boost. You can use whatever beans you like and/or have on hand. Chickpeas or kidney beans would be a great addition.
Veggie Bowls with Lemon Tahini Dressing
serves 4
Ingredients:
1 cup quinoa
2 cups water
6 carrots, peeled and sliced into 2″ pieces
6 small beets, sliced + the greens
20 asparagus, sliced into 2″ pieces
2 cups beans, optional
2 tbsp olive oil
4 tbsp fresh lemon juice, about 1 large lemon
1/2 cup tahini {sesame seed paste}
¼ cup warm water
2 cloves garlic, minced
optional proteins: grilled chicken or chickpeas
Directions:
1. Combine the quinoa and water in a medium pot. Bring to a boil with a pinch of salt then reduce heat to a simmer. Cook for 20 minutes until all the liquid has been absorbed.
2. Meanwhile, preheat oven to 400º. Line two sheet trays with parchment paper.
3. Drizzle olive oil over the sliced beets, carrots and asparagus. Roughly chop the beet greens and then set them aside for right now.
4. Place the beets and carrots on one sheet tray and the asparagus on the other sheet tray. Place both in oven—roast the tray with the beets and carrots for 20 minutes and the tray with the asparagus for 10-15 minutes.
5. While the veggies are roasting, make the dressing. Whisk together all dressing ingredients (lemon juice, tahini, warm water, and garlic) until you have a smooth and slightly runny dressing. Set aside.
6. Heat a small splash of olive oil in a skillet over medium heat. When hot, add the chopped beet greens and sauté for 4 minutes, until wilted. Season with salt to taste.
7. To assemble, divide the rice among two bowls. Top with beet greens, carrots, asparagus and beets. Drizzle with dressing.
8. Optional to add grilled chicken or chickpeas on top as an extra protein source.
Love this recipe? Join barre3 Online and get unlimited access to hundreds of whole-foods based recipes created by our favorite chefs.
My team and I can’t get enough of Jenna Beaugh’s delicious, simple veggie bowl. Make this for dinner tonight, and save the leftovers for lunch tomorrow. Side note: My favorite part of this recipe is how easy it is to make. My second favorite part is that Jenna shows us what to do with the beet greens (Anyone else wonder sometimes how they should use those up?). Read on for step-by-step directions from the chef herself. Here’s Jenna from the blog Eat, Live, Run.
I love making big brown rice and veggie bowls like this for a healthy delicious lunch! They are light, energizing and a great way to fit in a big serving of vegetables midday. I always feel great after eating a lunch like this—ready to conquer whatever the afternoon may hold!
For this bowl, I chose to roast some of my very favorite seasonal vegetables. We’ve got beets, carrots and asparagus in here, and don’t forget about the beet greens! They taste great and are a wonderful source of vitamins and nutrients. Beets are members of the chard family and you can just chop up the greens and sauté quickly like you would any other leafy green.
The dressing is what makes the bowl, though, in my opinion. The lemon tahini dressing is quickly whipped up with a little garlic and adds tons of flavor and creaminess to the dish. You’ll want to make extra because it doubles as a great dip for raw veggies!
I’ve added the option here of topping the bowls with beans for a healthy protein boost. You can use whatever beans you like and/or have on hand. Chickpeas or kidney beans would be a great addition.
Veggie Bowls with Lemon Tahini Dressing
serves 4
Ingredients:
1 cup quinoa
2 cups water
6 carrots, peeled and sliced into 2″ pieces
6 small beets, sliced + the greens
20 asparagus, sliced into 2″ pieces
2 cups beans, optional
2 tbsp olive oil
4 tbsp fresh lemon juice, about 1 large lemon
1/2 cup tahini {sesame seed paste}
¼ cup warm water
2 cloves garlic, minced
optional proteins: grilled chicken or chickpeas
Directions:
1. Combine the quinoa and water in a medium pot. Bring to a boil with a pinch of salt then reduce heat to a simmer. Cook for 20 minutes until all the liquid has been absorbed.
2. Meanwhile, preheat oven to 400º. Line two sheet trays with parchment paper.
3. Drizzle olive oil over the sliced beets, carrots and asparagus. Roughly chop the beet greens and then set them aside for right now.
4. Place the beets and carrots on one sheet tray and the asparagus on the other sheet tray. Place both in oven—roast the tray with the beets and carrots for 20 minutes and the tray with the asparagus for 10-15 minutes.
5. While the veggies are roasting, make the dressing. Whisk together all dressing ingredients (lemon juice, tahini, warm water, and garlic) until you have a smooth and slightly runny dressing. Set aside.
6. Heat a small splash of olive oil in a skillet over medium heat. When hot, add the chopped beet greens and sauté for 4 minutes, until wilted. Season with salt to taste.
7. To assemble, divide the rice among two bowls. Top with beet greens, carrots, asparagus and beets. Drizzle with dressing.
8. Optional to add grilled chicken or chickpeas on top as an extra protein source.
Love this recipe? Join barre3 Online and get unlimited access to hundreds of whole-foods based recipes created by our favorite chefs.
