Ingredients
Equipment
Method
Cooking Instructions
- 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.