Brown Rice Bowl with Tahini Dressing

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Rinse 2 cups of brown rice under cold water. In a pot, combine the rice with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes or until the rice is tender.

3. 3

   While the rice cooks, chop the broccoli into florets, slice the carrots, and cut the red bell pepper into strips.

4. 4

   Place the chopped vegetables on a baking sheet. Drizzle with 2 tablespoons of olive oil, and season with 1/2 teaspoon of salt and black pepper to taste. Toss to coat evenly.

5. 5

   Roast the vegetables in the oven for 20 minutes, or until they are tender and slightly golden.

6. 6

   In a small bowl, combine 1/2 cup of tahini, 3 tablespoons of lemon juice, 1 minced garlic clove, 3 tablespoons of water, 1 tablespoon of olive oil, and 1/2 teaspoon of salt. Stir until smooth. Adjust the consistency with more water if needed.

7. 7

   Once the rice is cooked, fluff it with a fork and distribute it evenly into 4 bowls.

8. 8

   Divide the roasted vegetables and 4 cups of baby spinach among the bowls over the rice.

9. 9

   Drizzle each bowl with the tahini dressing and garnish with freshly chopped parsley.