Roasted Garam Masala Grain Bowl with a chick pea pilaf, kale, cucumbers, and tahini sauce. A delicious and easy meal to prepare.

Ingredients

Roasted Garam Masala Grain Bowl

• 1/2 large yellow onion, diced
• 1 medium carrots, diced
• 1/2 bell pepper, diced
• 1 large sweet potato, chopped
• 8 oz. cherry tomatos
• 1-2 cups kale, chopped & stems removed
• 1/2 cup broccoli florets, chopped
• 2 tsp garam masala
• 1 tsp black pepper
• 1/2 tsp ground ginger
• 1 tsp garlic powder
• Salt to taste
• 1 Tbs olive oil
• Tahini sauce and fresh chopped cucumbers for dressing

Rice Pilaf

• 3 cups vegetable broth or 3 cups water with 1 Tbs white miso and 1 Tbs soy sauce
• 1 cup rice
• 1 can chickpeas, drained & rinsed
• 1/2 cup mushrooms, sliced (optional)

Directions

1. Preheat the oven to 350ºF
2. Prepare your vegetables and add everything except the kale to a mixing bowl.
3. Season the vegetables in the bowl and drizzle with olive oil. Stir into the vegetables and place in the oven for 30 minutes.
4. Meanwhile, set a medium pot to medium heat. Once hot, add the rice and stir for 2-3 minutes, then add the chickpeas and mushrooms and stir for another minute.
5. Then add the vegetable broth. Cover with a lid and bring to a boil, once boiling, reduce heat to low and bring to a simmer.
6. Cook the rice chickpea pilaf for about 20-25 minutes or until the rice is cooked.
7. After about 30-40 minutes, check on your vegetables. If you’d like an extra roasted flavor, increase the temperature to 400ºF and roast for 15 minutes, or keep the oven at 350º and roast for another 15-20 minutes or until veggies are soft and cooked through.
8. Remove the vegetables from the oven, turn off the oven, and serve the vegetables the rice, kale, and top with chopped cucumbers and tahini sauce if desired.
9. Serve and enjoy!

Nutrition Information

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Roasted Beets & Broccoli with a chickpea rice pilaf, carrots, greens, mushrooms, and squash is a delicious and easy meal to prepare for summer.

Ingredients

Serves: 3-4 Time: 40 minutes

Roasted Beets & Broccoli

• 3 large red beets, peeled and chopped
• 3 large carrots, peeled and chopped
• 2 cups large broccoli florets
• 1 medium yellow squash, chopped
• 1 tsp garlic powder
• 1/2 tsp thyme
• 1/2 tsp paprika
• 1 Tbs olive oil
• 1 cup rice
• 1/2 yellow onion, peeled & chopped
• 2 garlic cloves, minced
• Beet greens, stems removed and chopped
• 2 1/2 cups vegetable broth
• Salt & black pepper to taste

Directions

1. Preheat the oven to 400ºF
2. Prepare the beets, carrots, broccoli, and squash and toss them into a mixing bowl.
3. Mix the veggies with the olive oil, vinegar, and seasonings, using a generous dash of salt and pepper.
4. Place the veggies on a roasting pan and roast for 30-40 minutes in the oven, or until the vegetables are tender and lightly roasted.
5. Meanwhile, set a medium pot to medium heat. Once hot, lightly coat the pot with oil. Sauté the onion, mushrooms, and beet greens for about 5-7 minutes until the onions are translucent. Then add the rice and stir for 3-4 minutes. Add the chickpeas and vegetable broth. Cover with a lid and bring to a boil. Then reduce heat to low, stir occasionally and simmer for 20-25 minutes until the liquid is absorbed and rice is cooked through.
6. Serve the roasted veggies with the rice pilaf and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, and Facebook