From Keeping It Kind
Whether you are looking for a healthy one-dish meal or a side for a potluck picnic, this vegan veggie bowl is the perfect pick for your next kitchen adventure. Loaded with pastel purple, sunny yellow squash, bright green sugar snap beans, and dark leafy greens; this dish is not just a healthy choice, it's also a work of art! We love the coconut tahini sauce because it adds a flare of summer flavor to a dish features springtime veggies.
1 large or 2 small heads of purple cauliflower (or regular cauliflower), broken into florets
1 kohlrabi bulb, peeled and chopped
3 to 4 yellow crookneck squashes (or yellow squash or zucchini)
olive oil spray
salt and pepper to taste
several dashes garlic powder
2 cups jade pearl rice (or grain of choice)
2 teaspoons rice vinegar
2 cups sugar snap peas, trimmed
Greens of choice
Coconut Tahini Sauce
1. Preheat oven to 400 F. Line 2 baking sheets with parchment paper.
2. On a baking sheet, spread out the cauliflower and kohlrabi. Spread the squash slices on the other. Lightly spray all with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to coat. Place in the kohlrabi and cauliflower in the oven and roast for 15 minutes. After 15 minutes, flip the veggies and also add the sheet with the yellow squash. Roast for another 10 to 12 minutes or until the squash is tender, but not mushy.
3. While the veggies are in the oven, cook the rice. You can cook it in a rice cooker, according to your machine's instructions or combine the jade pearl rice and 3 cups of water in a medium pot and bring to a boil. Once boiling, reduce to a simmer and let simmer for 20 minutes or until tender. Drain off excess water and add the rice vinegar and salt to taste. Keep warm until ready to use.
4. In a large bowl, toss together the roasted veggies, the snap peas, and the rice. Add more salt and pepper if necessary. Serve atop a bed of greens, drizzle with the coconut tahini sauce, and sprinkle with sesame seeds. Enjoy!