MACROBIOTIC BOWL WITH TURMERIC TAHINI DRESSING

December 03, 2018 by Renee Tavoularis

Ingredients

3 cups broccoli
2 medium sweet potatoes
1 cup brown rice, uncooked
1 can chickpeas, drained and rinsed
4 tablespoons olive oil
2 teaspoons paprika
1 teaspoon garlic powder
1 ½ teaspoons sea salt
1 ½ tablespoons turmeric
¼ cup warm water
4 lemons, juiced
8 tablespoons tahini 

Instructions

For the BROWN RICE

• Combine 1 cup brown rice with 1 ¼ cups water in a small saucepan. Heat over medium-low heat until it comes to a boil. Reduce heat to low and let simmer for 30 minutes or until water has been evaporated and rice is fluffy.

For the ROASTED BROCCOLI

• Remove the stems from broccoli and cut remaining broccoli into florets. Toss with 2 tablespoons olive oil, ½ teaspoon sea salt, 1 teaspoon garlic powder and ½ teaspoon ground black pepper.
• Place broccoli on a baking tray lined with parchment paper and roast in a preheated 400F oven for 20 minutes, flipping once.

For the ROASTED SWEET POTATO

• Clean 2 medium sweet potatoes by scrubbing them under running water. Let dry completely before slicing into half-moons and coating with 2 tablespoons olive oil and a pinch of sea salt.
• Roast in an oven preheated to 400F for 25 minutes, flipping once.

For the TURMERIC DRESSING

• In a jar, combine 1 teaspoon turmeric, ¼ cup warm water, 1 teaspoon sea salt, 1 tablespoon black pepper, the juice of 4 lemons and 8 tablespoons tahini.
• Shake well until combined and creamy. Add water to thin out if necessary.

For the FINAL PREPARATION

• Place ¼ cup of prepared brown rice in four bowls. Top each bowl with ½ cup of the roasted chickpeas and ¾ cup of the roasted broccoli. Drizzle two tablespoons of the dressing over each bowl and serve.