Spring Veggie Bowls with Lemon Tahini Dressing

Ingredients:

• 1 cup brown rice {or quinoa}
• 3 cups water {or, if using quinoa use 2 cups water instead}
• 6 carrots, peeled and sliced into 2″ pieces
• 6 small beets, sliced + greens
• 20 asparagus, sliced into 2″ pieces
• 2 cups kidney beans or chickpeas, optional
• 2 tbsp olive oil
• 4 tbsp fresh lemon juice, about 1 large lemon
• 1/2 cup tahini
• 1/4 cup warm water
• 2 cloves garlic, minced

Directions:

• Combine the brown rice and water in a medium pot. Add a pinch of salt and bring to a boil. Reduce heat, cover and let simmer for 45 minutes, or until rice has absorbed all water. If using quinoa, simmer uncovered for about 20 minutes before fluffing with a fork.
• Meanwhile, preheat oven to 400 degrees and line two baking sheets with parchment paper.
• Drizzle the olive oil over the carrots, beets and asparagus. Roughly chop the beet greens and set aside for the time being.
• Place the beets and carrots on one sheet tray and the asparagus on the other tray. Place both trays in the oven. Roast the beets and carrots for 20 minutes and the asparagus for 15 minutes – until tender.
• While the veggies are in the oven, whisk together the dressing. Combine the lemon juice, tahini, warm water and garlic in a small bowl and whisk until smooth. The dressing should be slightly runny.
• Heat up a small splash of olive oil over medium high heat. When hot, add the beet greens with a tiny pinch of salt and saute until tender and wilted – about 4 minutes. Remove from heat.
• To assemble the bowls, place brown rice or quinoa on the bottom then top with veggies, beet greens and beans, if using. Drizzle with dressing. Enjoy!