Roasted Winter Vegetable Bowls with Nutmeg Tahini
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Winter is the perfect season to indulge in hearty, nourishing meals that warm both your body and soul. These Roasted Winter Vegetable Bowls with Nutmeg Tahini are a delightful celebration of the season’s best produce. Imagine vibrant rainbow carrots, earthy turnips, and sweet potatoes, all roasted to perfection and served atop a bed of nutty black rice. The addition of creamy nutmeg tahini ties everything together, creating a dish that is not only visually stunning but also packed with flavor and nutrients.
Whether you’re looking for a cozy weeknight dinner or a dish to impress your friends at a gathering, this recipe is your answer. It’s simple enough for a novice cook yet sophisticated enough to satisfy seasoned chefs. Plus, it’s a fantastic way to enjoy a variety of vegetables in one delicious bowl. Let’s dive into this recipe and bring some warmth to your kitchen!
Why This Recipe Works
The combination of roasted vegetables and black rice provides a satisfying texture and depth of flavor that is hard to resist. Roasting brings out the natural sweetness of the vegetables while adding a bit of crispiness. The nutmeg tahini dressing adds a warm, nutty flavor that complements the earthy tones of the vegetables beautifully. This recipe is also versatile, allowing you to swap in any seasonal vegetables you have on hand, making it a perfect go-to for winter months.
Ingredient List
- 1.5 cups black rice, uncooked
- 1 bunch rainbow carrots, peeled and chopped
- 1 large turnip, peeled and chopped
- 1 large sweet potato, sliced into ½-inch rounds
- 1 (8.8-ounce) package Love Beets cooked beets, chopped
- 5 ounces baby arugula
- â…“ cup pomegranate arils
- 3 tablespoons tahini
- 1 tablespoon cider vinegar
- 1 tablespoon pure maple syrup
- ½ teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch sea salt
Setup & Equipment
- Large baking sheet: For roasting vegetables.
- Medium saucepan: To cook the black rice.
- Mixing bowl: For preparing the tahini dressing.
- Whisk or fork: To combine the tahini dressing ingredients.
Roasted Winter Vegetable Bowls with Nutmeg Tahini Made Stepwise
Step 1: Cook the Black Rice
Start by rinsing the black rice under cold water. In a medium saucepan, combine the rinsed rice with 3 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 30-35 minutes or until the rice is tender. Once done, remove from heat and let it sit covered for 5 minutes before fluffing it with a fork.
Step 2: Prepare the Vegetables
Preheat your oven to 400°F (200°C). While the rice is cooking, prepare your vegetables. Peel and chop the rainbow carrots and turnip, and slice the sweet potato into ½-inch rounds. Place all the chopped vegetables on a large baking sheet.
Step 3: Roast the Vegetables
Drizzle a little olive oil over the vegetables and sprinkle with salt. Toss them to ensure they are evenly coated. Roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
Step 4: Make the Nutmeg Tahini Dressing
In a mixing bowl, combine the tahini, cider vinegar, maple syrup, ground cinnamon, ground nutmeg, and a pinch of sea salt. Whisk until smooth and creamy. If the dressing is too thick, feel free to add a teaspoon of water at a time until you reach your desired consistency.
Step 5: Assemble the Bowls
Once everything is cooked, it’s time to assemble your bowls! Start with a base of black rice, then layer on the roasted vegetables. Add a handful of baby arugula and sprinkle with pomegranate arils for a burst of color and flavor. Drizzle the nutmeg tahini dressing generously over the top.
Step 6: Serve and Enjoy!
Serve the bowls warm, and enjoy the delightful combination of textures and flavors. This dish is not only nourishing but also incredibly satisfying, making it perfect for any winter meal.
Vegan & Vegetarian Swaps
- Use quinoa or farro instead of black rice for a different grain option.
- Swap the tahini for sunflower seed butter if you have a nut allergy.
- Add cooked lentils for extra protein.
- Feel free to substitute any seasonal vegetables you like, such as Brussels sprouts or butternut squash.
Pro Tips & Notes
- Make sure to cut your vegetables into similar sizes for even roasting.
- Feel free to roast the vegetables ahead of time and reheat them before serving.
- The nutmeg tahini dressing can be made in advance and stored in the refrigerator for up to one week.
- For added crunch, consider topping your bowls with chopped nuts or seeds.
Storage & Reheat Guide
Leftover Roasted Winter Vegetable Bowls can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place the bowl in the microwave or warm it in a skillet over medium heat until heated through. If you find the tahini dressing has thickened, whisk in a little water to loosen it up before serving.
Your Top Questions
Can I use other types of rice for this recipe?
Absolutely! While black rice adds a unique flavor and color, you can substitute it with brown rice, quinoa, or any grain you prefer. Just adjust the cooking times accordingly.
How can I make this recipe gluten-free?
This recipe is naturally gluten-free as it contains no wheat ingredients. Just ensure that your tahini and any other products you use are certified gluten-free to be safe.
Can I add protein to the bowls?
Definitely! You can add roasted chickpeas, grilled chicken, or tofu for added protein. Just ensure they are cooked and seasoned to your liking before adding them to the bowls.
Is there a way to make this dish spicy?
If you love a bit of heat, consider adding some red pepper flakes to the vegetables before roasting or drizzling a spicy sauce over the finished bowls. You can also toss in some sliced jalapeños for a fresh kick!
You Might Also Like
- Roasted Vegetable Quinoa Bowl
- Vegetable Fried Rice
- Creamy Vegan Mushroom Soup
- Sweet Potato Chickpea Bowls
The Last Word
These Roasted Winter Vegetable Bowls with Nutmeg Tahini are more than just a meal; they are an experience. With every bite, you’ll enjoy the warmth of roasted vegetables and the rich, comforting flavors of the tahini dressing. This recipe not only nourishes your body but also brings a little joy to your winter days. So gather your ingredients, embrace the cozy vibes of the season, and treat yourself to this colorful, delightful bowl of goodness. Happy cooking!
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Roasted Winter Vegetable Bowls with Nutmeg Tahini
Ingredients
Equipment
Method
- Start by rinsing the black rice under cold water. In a medium saucepan, combine the rinsed rice with 3 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 30-35 minutes or until the rice is tender. Once done, remove from heat and let it sit covered for 5 minutes before fluffing it with a fork.
- Preheat your oven to 400°F (200°C). While the rice is cooking, prepare your vegetables. Peel and chop the rainbow carrots and turnip, and slice the sweet potato into ½-inch rounds. Place all the chopped vegetables on a large baking sheet.
- Drizzle a little olive oil over the vegetables and sprinkle with salt. Toss them to ensure they are evenly coated. Roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
- In a mixing bowl, combine the tahini, cider vinegar, maple syrup, ground cinnamon, ground nutmeg, and a pinch of sea salt. Whisk until smooth and creamy. If the dressing is too thick, feel free to add a teaspoon of water at a time until you reach your desired consistency.
- Once everything is cooked, it’s time to assemble your bowls! Start with a base of black rice, then layer on the roasted vegetables. Add a handful of baby arugula and sprinkle with pomegranate arils for a burst of color and flavor. Drizzle the nutmeg tahini dressing generously over the top.
- Serve the bowls warm, and enjoy the delightful combination of textures and flavors. This dish is not only nourishing but also incredibly satisfying, making it perfect for any winter meal.
Notes
- Make sure to cut your vegetables into similar sizes for even roasting.
- Feel free to roast the vegetables ahead of time and reheat them before serving.
- The nutmeg tahini dressing can be made in advance and stored in the refrigerator for up to one week.
