Veggie Bowl With Miso Tahini
- 1 cup brown rice
- 2 14 cups water
- 2 cups cooked lentils
- 1 medium head cauliflower, cut into large florets
- 1 tablespoon olive oil
- 14 teaspoon salt
- 1 dash fresh black pepper
- 14 cup white miso
- 14 cup tahini
- 1 garlic clove
- 12 cup water
- 1 dash fresh herb (to garnish, dill, cilantro and parsley are all good choices.) (optional)
- Add the water to the rice and prepare according to package directions.
- Cook the lentils if you dont already have prepared ones (1 cup dry is about 2 cups cooked.)
- Preheat the oven to 425 F and chop the cauliflower into large florets.
- Its easy to do this by chopping it in half lengthwise, pulling of the leafy base and then pulling off the florets with your hands.
- Line a large rimmed baking sheet with parchment paper and spray with non stick cooking spray.
- Toss the cauliflower on the with the olive oil, salt and pepper.
- Roast for about 20 minutes, flipping once, until aromatic nicely toasted.
- In the meantime, place all dressing ingredients in a small blender.
- A Magic Bullet works great here.
- Start with 1/2 cup water, and then add another 1/4 to thin, if you like.
- Assemble the bowl:.
- Divide rice into big bowls.
- Top with lentils, cauliflower and plenty of sauce.
- Garnish with herbs and serve!
brown rice, water, head cauliflower, olive oil, salt, fresh black pepper, white miso, tahini, garlic, water, fresh herb
Taken from www.food.com/recipe/veggie-bowl-with-miso-tahini-512022 (may not work)