A balanced and flavorful vegan rice bowl with chickpeas, roasted vegetables, and creamy lemon-tahini sauce.
Course dinner, lunch
Cuisine gluten-free, vegan
Prep Time 5 minutesminutes
Cook Time 40 minutesminutes
Total Time 45 minutesminutes
Servings 4people
Calories 456kcal
Author Stephanie McKercher, RDN
Equipment
Pot with lid or Instant Pot (for cooking rice)
Oven
Baking sheet
Mixing bowls
whisk
Ingredients
Vegan Rice Bowls:
1cupdry brown basmati rice(see note)
2tablespoonsgrapeseed oil(or cooking oil of choice)
1tablespooncider vinegar
1teaspoonground cumin
1teaspoonmaple syrup
½teaspoonground ginger
¼teaspoonsalt
⅛teaspoonpepper
1poundcarrots,chopped into long strips, roughly 4-inches long by ½-inch thick (about 7 medium carrots)
1medium red onion,peeled and quartered
1 ¼cupscooked chickpeas1 (15-ounce) can, drained and rinsed
Lemon Tahini Sauce:
¼cuptahini
1teaspoongrated lemon peel
1tablespoonlemon juice
3garlic cloves,minced
1teaspoonmaple syrup
4tablespoonswateror as needed to thin
Salt and pepper to taste
Optional for Serving:
Sliced avocado
Fresh mint
Fresh basil
Chopped walnuts
Lemon wedges
Instructions
Prepare the Vegan Rice Bowls:
Preheat the oven to 450 degrees Fahrenheit and prepare a baking sheet.
Cook the rice according to package instructions (or see note for stovetop and Instant Pot preparations).
Whisk grapeseed oil, cider vinegar, cumin, maple syrup, ginger, salt, and pepper.
Spread carrots and onion on the baking sheet and drizzle half of the sauce on top. Use your hands to toss the vegetables with the sauce until they’re evenly coated.
Transfer the baking sheet to the oven and roast for 15 minutes, or until the bottoms of the vegetables are browned.
After 15 minutes, remove the baking sheet from the oven. Add the chickpeas to the baking sheet with the vegetables and pour the remaining sauce on top. Toss until the vegetables and chickpeas are evenly coated.
Return the baking sheet to the oven and roast for another 15 minutes, or until the vegetables are tender and browned.
Prepare the Lemon Tahini Sauce:
In the meantime, whisk tahini, lemon peel, lemon juice, garlic, and maple syrup. Gradually whisk in water one tablespoon at a time until you reach a sauce consistency. (The sauce should be thick and creamy but easy to pour.) Add salt and pepper to taste.
Serve:
Divide the cooked rice, vegetables, and chickpeas between bowls. Drizzle Lemon Tahini Sauce on top of each bowl.
Serve with avocado, mint, basil, walnuts, and lemon wedges if desired.
Video
Notes
To cook brown basmati rice:Stovetop preparation: Bring 2 cups of water to a boil in a pot with a lid. Add the rinsed brown basmati rice (and ½ teaspoon salt if desired). Cover and reduce the heat to low and simmer for 35 minutes, or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork before serving.Instant Pot preparation: Add rinsed brown basmati rice and 1 ½ cups water (and ½ teaspoon salt, if desired) to the inner pot of the Instant Pot. Secure the lid, turn the venting knob to sealed, and set to manual pressure cook on high for 23 minutes. Allow the pressure to naturally release for 10 minutes. Turn the venting knob to the venting position. Once the floating valve in the lid drops, open the lid and fluff the rice with a fork before serving.You can also use pre-cooked rice for this recipe. Substitute long-grain brown rice (or any type of rice) if desired. Follow the cooking instructions on the package if you substitute another type.Substitute your favorite store-bought creamy dressing for the Lemon Tahini Sauce if desired.Storage: Store bowls in an airtight container and refrigerate for up to 5 days. To prevent browning, peel the avocado immediately before serving.Freeze in an airtight container for up to three months. Pour lemon juice over the avocado to reduce browning.Recipe serves 2-4 people, depending on your desired portion size.Nutrition facts assume 4 servings and do not include optional garnishes.