Nourish bowl

This recipe doesn't have to be followed closely to be good. At its heart this meal is really just a pile of vegetables over brown rice with Tahini dressing a Sriracha drizzled over top. Feel free to substitute vegetables based on what you have available in your kitchen. Serves 4.

Prepare the dressing

1. Squeeze 1/4 cup of juice from a lemon
2. Mix the lemon juice with the 1/2 cup of tahini, and 1/2 cup of water
3. Add the diced garlic and Paprika
4. Mix thoroughly
5. Add salt and pepper to taste

Cook the rice

1. Rinse 2 cups of brown rice and cook. We use an Instant Pot but use whatever method you prefer

Prepare the vegetables

1. Preheat the oven to 400°
2. Pour the chickpeas into a bowl and drizzle with olive oil. Sprinkle with Cajun spice, salt, and pepper. Toss until chickpeas are coated. Put the chickpeas on a sheet pan and stick in the oven until golden and slightly crisp on the outside
3. Rinse asparagus and chop the ends off. Drizzle with olive oil, then sprinkle with a generous amount of salt and pepper. Put the asparagus on a sheet pan and stick in the oven until slightly wilted
4. Drizzle the kernel corn with olive oil. Sprinkle with Cajun spice, salt, and pepper. Toss until kernels are coated, then put on a sheet pan and stick in the oven until golden
5. Chop the carrots into quarters
6. Dice the red pepper

Assemble by laying down a thick bed of brown rice. Dress with the raw and cooked vegetables. Pour a generous amount of tahini dressing over top, then a dash of sriracha to taste.