Roasted butternut squash, sweet potato, and beets over forbidden rice with maple-cinnamon tahini sauce is a carb-loaded meal of dreams.
^Animaniacs reference, anyone?
Said like, “hellooooo nurse?”
By those furry little critters?
They’re zaney to the max?
On the WB?
Too much on a Monday?
Of the whole food varietal.
I’m not sure how you would classify these bowls. Breakfast? Brunch? Lunch? Linner? Dinner? Delicious? Whatever you categorize them, they’ll certainly fill you up and then some. A big helping of forbidden rice with a medley of roasted root vegetables + butternut squash, topped with a drizzle egg, followed by a healthy saucing of tahini wonderment. Juh-OY!
It’s probably no shocker that I’m a ginorm fan of roasted or sauteed sticking on top of a bed of rice with a drizzle of something special on board. Some people are super into the mixed grill thing, while some folks are into the mixed vegetable rice bowl with funky fresh sauce thing. Some people can swing both ways, and that’s cool too. Moving right along.
Changerooskis? It’s bowl food. Anything goes. You can basically turn this thing into any freaking thing you want. Use your fave veggies of choice for the roasting (balsamic-roasted vegetables, anyone? YUM), use your favorite type of rice (aromatic rice, anyone), add some animal protein like grilled chicken, just do your thang, girl (or boy).
Spoiler alert: I may have added sauteed spinach to the bowl, but left it out of the recipe because I’m fairly certain you’uns are going to omit it anyway, right? Feel free to saute up some greens for some extra iron + vitamins.
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