Best with Organic Cooked Beets

Winter Rice Bowls

Prep Time: 20 min // Cook Time: 35 min Servings: 3 to 4

What to do

  1. Preheat oven to 415°F.
  2. Spread the sweet potato rounds in an even layer on a large baking sheet.
  3. Spread the carrots and turnips evenly over another baking sheet.
  4. Drizzle all of the veggies with olive oil and use your heads to coat the full surface of the veggies.
  5. Sprinkle with salt and place both baking sheets in the oven. Roast for 20 minutes, then remove the carrots and turnips. Flip the sweet potatoes and roast for an additional 5-10 minutes, until golden and cooked through.
  6. While the vegetables are roasting, cook the rice according to package instructions.
  7. Add all the ingredients for the tahini sauce to a small blender and blend until smooth. Taste for flavor and add more sea salt, maple syrup, or nutmeg to taste.
  8. Divide the rice among 3-4 bowls, then add heaping handfuls of arugula to each bowl, along with the desired amount of roasted carrots, turnips, sweet potato, and beets.
  9. Top with a sprinkle of pomegranate seeds and drizzle with nutmeg tahini dressing. Serve and enjoy!

What you’ll Need

For the Rice Bowls

1-1-/2 cups black rice, uncooked

1 bunch rainbow carrots, peeled and carrots

1 large turnip, peeled and chopped

1 large sweet potato, sliced into 1/4-inch rounds

1 (8.8-ounce) package Love Beets Organic Cooked Beets, chopped

5 ounces baby arugula

1/3 cup pomegranate arils

For the Dressing

3 tablespoons tahini

1 tablespoon cider vinegar

1 tablespoon pure maple syrup

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Pinch sea salt