Vegans, vegetarians, gluten-free home slices, or people who just want to feel good about what they are putting into their bodies come hither. This is the recipe for you. This recipe is also one for those looking to power up on health, but not give up on flavor. I don't like to talk in all caps, but YOU NEED TO TRY THIS RECIPE!!!!
Yes Marilyn and Erin Nickel, I got Justin to eat this. Yup, all those veggies in that bowl except the beets. And, you know what? He said he liked it. I too was a little nervous about serving this to my Midwestern, Iowa, beef eating Bear. He reluctantly tried it and said, "Dang, this is pretty good." So, I swear to you America your veggies really can taste good especially in this recipe totally inspired by Starbucks. They got you to love all those freakin' sugar loaded coffee drinks right? Take my hand and eat your veg America!!
Copycat Starbucks Veggie Brown Rice Bowl
For the dressing:
1/2 cup tahini paste
2 cloves minced garlic
1/2 cup fresh lemon juice
2 tablespoons gluten-free soy sauce
1 tablespoon sriracha
For the bowl:
1 tablespoon extra virgin coconut oil, melted
1 tablespoon gluten free soy sauce
1 bunch kale, stems removed and chopped
4 cups fresh broccoli
2 cups butternut squash, peeled, seeded, and cut into cubes
2 cups red cabbage, shredded
4 beets, roasted and peeled (I used Melissa's)
1 cup frozen edamame, shelled and thawed
4 cups cooked hot brown rice
Tahini dressing (ingredients above)
Additional sriracha sauce for garnish
To make the dressing: Place all ingredients in a mason jar. Whisk together until incorporated. Seal with a lid and store until ready for use.
To make the bowl: Preheat your oven to 350 degrees. Spray a large cookie sheet with nonstick cooking spray. Set aside. Place the kale, broccoli, and squash in a large bowl. Pour the coconut oil and soy sauce over the kale, broccoli, and squash. Toss until coated. Spread the veggie mixture onto the cookie sheet. Bake for 20 minutes or until the kale begins to crisp. Remove from the oven. To assemble the remainder of the bowl, divide the rice among four bowls (about 1 cup per bowl). Divide the kale, broccoli, and squash over the rice. Toss in 1/2 cup red cabbage, the sliced beets, and 1/4 cup edamame per bowl. Drizzle with Tahini dressing and serve.