Forbidden Rice Spring Veggie Bowls With Tahini Lemon Dressing
Ingredients – Forbidden Rice Spring Veggie Bowls
3 cups cooked organic black rice AKA forbidden rice
2 to 4 small radishes, thinly sliced
1 lb cumin roasted sweet potatoes (recipe below)
3 or 4 spring onions, cut into 1 to 2-inch pieces
1 cup steamed peas, fresh or frozen
Lemon Tahini Dressing (recipe below)
Ingredients – Cumin Roasted Sweet Potatoes
1 lb small organic sweet potatoes, peeled and thinly sliced to 1/4″ thick*
3 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil
1 cuillère à café de graines de cumin
1/2 cuillère à café de sel de mer
pinch of red pepper flakes
Ingredients – Tahini Lemon Dressing
1/2 cup organic tahini
2 cloves garlic
4 tablespoons fresh lemon juice
1/4 cup water
Prepare your rice by first rinsing the rice very well, rubbing it in your hands or you can also letting it soak first for 10 to 15 minutes, then rinse. For 3 cups of cooked rice, use 1 cup dried rice to 2 cups water, bring to a boil and simmer, cover and for 30 minutes, or cook according to package instructions, if different.
While the rice is cooking, prepare the sweet potatoes, peas, and dressing:
To roast the sweet potatoes, preheat the oven to 400ºF. Toss the thinly sliced sweet potatoes with the Terra Delyssa organic extra virgin olive oil and remaining ingredients. Place in a single layer on a baking pan and roast for 20 minutes or until tender and lightly browned. Tossing once or twice while they are cooking.
Steam your peas in a small pot in a steam basket, in a steamer, etc.
For the dressing, add all of the ingredients to a high-speed blender and blend until smooth and creamy. Pour into a bowl, jar, or bottle and set aside.
Once the rice is cooked, divide it up evenly among 4 bowls. Top each bowl with 1/4 of the roasted sweet potatoes, radishes, spring onions, and steamed peas. Top each bowl with a drizzle of the Tahini Lemon Dressing and some fresh cilantro. Serve immediately.