Spring Veggie Bowl with Brown Rice and Tahini Dressing
A delicious and colorful salad made with spring vegetables and a tasty homemade tahini dressing.
Ingredients
- ¾ cup cooked brown rice warm
- ¾ cup beets quartered
- ¼ cup shredded carrots
- 1 large handful sweet pea lettuce or any baby lettuce leaves
- 1 small watermelon radish very thinly sliced
- ¼ cup cashews
- ⅓ cup tahini
- ¼ cup warm water
- 2 teaspoon honey
- juice from ½ freshly squeezed lemon
- ½ teaspoon minced garlic
- ¼ teaspoon minced ginger
- ¼ teaspoon coarse salt
- pinch of pepper
Instructions
- To make the dressing, whisk together the last 8 ingredients until creamy and smooth (adjust salt and pepper to taste) and set aside.
- Arrange vegetables and rice in a medium sized bowl and top with dressing (you may have additional dressing left over).
Subscribe
Nutrition
Serving: 1bowlCalories: 540kcalCarbohydrates: 41gProtein: 15gFat: 16gSaturated Fat: 2gMonounsaturated Fat: 24gSodium: 500mgFiber: 10gSugar: 20gVitamin A: 5939IUVitamin C: 36mgCalcium: 218mgIron: 10mg
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
Tried this recipe?Mention @spoonfulofplants or tag #spoonfulofplants!