Low Sodium Turmeric Roasted Vegetable Buddha Bowl

Total time55 min

Prep time20 min

Cook time35 min

Low Sodium Turmeric Roasted Vegetable Buddha Bowl

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Ingredients

4 servings

For the base

1 ½ cups brown rice, rinsed
RiceSelect Brown Texmati Rice In Jar - 32 Oz Lundberg Heirlooms Rice Organic Brown Short Grain - 32 Oz 4Sisters Extra Long Grain {ORGANIC BROWN RICE}Lundberg Heirlooms Rice Brown Long Grain - 32 Oz Ben Brand Brown Rice 2lb - 2 LB
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3 cups water
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the roasted vegetables and chickpeas

1 can (15 oz) chickpeas, drained and rinsed
1 medium sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
1 medium red bell pepper, seeded and cut into 1-inch pieces
1 medium zucchini, cut into ½-inch half-moons
3 tbsp extra virgin olive oil
1 tsp ground turmeric
1 tsp ground cumin
½ tsp smoked paprika
½ tsp black pepper
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the tahini dressing

¼ cup tahini
3 tbsp fresh lemon juice (from about 1 ½ lemons)
2 tbsp extra virgin olive oil
1 clove garlic, finely grated
½ tsp ground ginger
3–4 tbsp warm water
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For assembling

4 cups baby spinach or mixed greens
1 medium avocado, sliced
2 tbsp raw pumpkin seeds (pepitas)
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
Combine the brown rice, 3 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and cook until the rice is tender and all the water is absorbed, about 40–45 minutes. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.

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