Tahini Caesar Veggie Bowls with Lentils and Wild Rice
These Tahini Caesar Veggie Bowls start with a base of lentils and wild rice. Add to that a vibrant, flavorful mix of broccoli, carrots, and Brussels Sprouts, and then top with roasted chickpeas, pickled shallots, and a creamy, tangy tahini Caesar dressing. It's filled with amazing flavor and a healthy variety of plants.
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Servings:
Ingredients
Lentil Rice Blend
- ½ Cup wild rice
- ½ Cup black lentils
- 2 ½ Cups water
- dash salt
Toppings
- 1 recipe Roasted Chickpeas
- 1 recipe Tahini Caesar Dressing
- ½ recipe Pickled Shallots
- ¼ Cup + 2 Tablespoons microgreens
- 3 medium green onions sliced
- 2 Tablespoons flax seeds toasted
Veggies
- 2 Tablespoons olive oil divided
- 8 oz Brussels sprouts trimmed and quartered (smaller if Brussels are large)
- 2 medium carrots grated
- 2 Cups broccoli florets cut into small pieces
- 2 teaspoons smoked paprika
- ½ -1 teaspoon crushed red pepper to taste
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 teaspoon pepper
Instructions
- Make Lentil Rice Blend: add wild rice, water, and salt to medium saucepan. Cover and bring to boil. Turn down to simmer, cover, and simmer 20 min. Add lentils and simmer 25 more minutes covered.
- While Lentil Rice Blend is cooking, prep toppings: make Roasted Chickpeas, Tahini Caesar Dressing, and Pickled Shallots according to recipes linked in ingredient list. Slice green onions and toast flax seeds. Set all aside.
- While Lentil Rice Blend continues to cook, make Veggies: Heat 1 Tablespoon olive oil in large sauté pan over medium heat. Add Brussels sprouts and grated carrots. Cook 3 min. Add smoked paprika, crushed red pepper, garlic powder, salt and pepper. Stir to blend. Add broccoli and remaining Tablespoon olive oil and stir to coat. Cook until broccoli is tender, about 3 more minutes.
- To serve: For each bowl, spoon 1/6 Lentil Rice Blend into the bottom of a shallow bowl, top with 1/6 Veggies. Drizzle 1/6 Tahini Caesar Dressing on top. Top this with 1/6 remaining toppings (Toasted Chickpeas, Pickled Shallots, microgreens, green onions, and flax seeds).
Notes
- This bowl is delicious as is, but you can also add an additional protein source as well (chicken, fish, tofu).
- I used purple carrots for the photos, but any color will work well.
Nutrition
Serving: 1serving | Calories: 430kcal | Carbohydrates: 45.4g | Protein: 16.2g | Fat: 22.2g | Saturated Fat: 4.2g | Cholesterol: 5mg | Sodium: 700mg | Potassium: 757mg | Fiber: 14.4g | Sugar: 3.7g | Calcium: 191mg | Iron: 5mg
Calories: 430kcal