Roasted Veggie Rice Bowls

Step 1

Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Set aside.

Step 2

Cook the rice according to package directions.

Step 3

While the rice is cooking, toss the cauliflower and broccoli with 1 teaspoon oil, sprinkle with a pinch of salt and pepper and spread out into one even layer on one prepared baking sheet. Toss the chickpeas and carrots with the remaining 1 teaspoon of oil, sprinkle with salt and pepper, and spread out into one even layer on the other prepared baking sheet.

Step 4

Roast for 20 to 30 minutes, turning the pans and giving them a shake every ten minutes. (Every oven is different, so keep an eye on everything to make sure you don't burn them.)

Step 5

While the vegetables are roasting, combine all the dressing ingredients in a small bowl or cup and whisk until smooth. Add more water, as needed, to thin out. Set aside.

Step 6

To serve, place some rice in a bowl, top with greens, if using, then some roasted vegetables and chickpeas. Sprinkle with sesame seeds and drizzle a few tablespoons of sauce over everything. Squeeze of bit of fresh lemon juice over everything, if desired. Repeat with as many servings as needed.