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

Nutrition Disclaimer

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