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Daniela Carro: "Absolutely delicious, I added some chickpeas for…" Read More
13Ingredients
30Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1/2 lb. brussels sprouts (rough end removed and cut into halves or fourths, depending on their size)
- 4 carrots (rainbow, sliced)
- 1 head broccoli stems (removed and florets cut into small pieces)
- avocado oil (or oil of choice)
- salt
- pepper
- 1 cup cooked brown rice
- 1/4 cup tahini
- 1/4 cup water
- 5 Tbsp. lemon juice
- 1 clove garlic (minced)
- salt
- pepper
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Reviews(3)
Daniela Carro 2 years ago
Absolutely delicious, I added some chickpeas for some extra protein. just delicious
Karin 3 years ago
Wowzie - loved! I roasted the veggies quite a bit longer (total of 45 m) but I had included butternut squash which takes longer and I also loved the veggies charred .
Pickle Gabenski 5 years ago
I was looking for a healthier lunch that wasn't salad and that would satisfy me on a cold winter's day. This is it. I used a recipe for a brown rice pilaf (brown rice, veggie stock, garlic, onion, salt, pepper, parsley that you bake), and THAT introduced so much flavor I didn't actually need the tahini lemon sauce. This is seriously delicious!