Roasted Vegetable Grain Bowl with Cauliflower Rice

Ingredients

• 3 cups cauliflower rice
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 red onion, diced
• 1 cup Brussels sprouts, halved
• 3 tbsp olive oil
• 1 tsp Italian seasoning
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 tbsp water

Method

1. 1

   Preheat oven to 425°F. Toss Brussels sprouts with 1 tbsp olive oil, place on one section of a sheet pan, roast alone 10 minutes — they take longer than the softer vegetables.

2. 2

   Toss zucchini, bell pepper, and onion with remaining olive oil and Italian seasoning, add to the other section of the pan.

3. 3

   Roast everything together 15 more minutes, until all vegetables are tender and lightly caramelized — staggering the start times like this keeps the quick-cooking vegetables from turning mushy before the sprouts finish.

4. 4

   Sauté cauliflower rice in a dry skillet 5 minutes until tender.

5. 5

   Whisk tahini, lemon juice, and water until smooth and pourable. Serve roasted vegetables over cauliflower rice, drizzled with tahini dressing.