Vegan Low-Ox Brown Rice Veg Bowl

1. 1
   steam · ~35 min

   Cook the brown rice.

   1.Rinse 1.5 cups brown rice under cold water until water runs clear.

   2.Add rice and 3 cups water to a medium saucepan. Bring to a boil over high heat.

   3.Reduce heat to low, cover, and simmer until rice is tender and water is absorbed (30-35 min).

   4.Remove from heat and let stand covered for 5 minutes. Fluff with a fork.

   TIPDon't lift the lid while rice is simmering — steam is essential for even cooking.
2. 2
   prep · ~5 min

   Preheat oven and prepare vegetables.

   Preheat oven to 425°F (220°C). Slice cabbage into 1-inch thick wedges. Deseed bell peppers and slice into strips. Slice zucchini into half-moons.

3. 3
   roast · ~25 min

   Roast the vegetables.

   1.Arrange cabbage wedges, bell pepper strips, and zucchini on a large baking sheet.

   2.Drizzle with 2 tbsp olive oil and season with 1 pinch salt and 1 pinch black pepper. Toss to coat.

   3.Roast until cabbage edges are charred and vegetables are tender (20-25 min). Flip halfway through.

   TIPSpread vegetables in a single layer with space between pieces — overcrowding steams them instead of roasting.
4. 4
   mix · ~3 min

   Whisk the lemon-tahini dressing.

   1.In a small bowl, combine 3 tbsp tahini, 2 tbsp lemon juice, and minced garlic.

   2.Whisk in 3 tbsp water, a little at a time, until smooth and pourable.

   3.Season with remaining salt. Adjust consistency with more water if needed.

   TIPAdd water slowly — tahini can seize up at first but will loosen as you whisk.
5. 5
   assemble · ~3 min

   Assemble the bowls.

   1.Divide brown rice evenly among 4 bowls.

   2.Arrange roasted cabbage, bell peppers, zucchini, and diced cucumber on top.

   3.Drizzle generously with lemon-tahini dressing.

   4.Scatter chopped parsley over the top and serve warm.

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