Food & Cooking Recipes Salad Recipes Roasted-Vegetable and Brown-Rice Bowls Be the first to rate & review! By Greg Lofts Greg Lofts Greg Lofts is a New York City-based food stylist and recipe developer with 20+ years of professional experience. He was the former deputy food editor at Martha Stewart Living for six plus years, and his work can be found in editorial and television outlets such as Bon Appétit, Epicurious.com, Condé Nast Traveler, Martha Bakes, Next Food Network Star Season 8, Kitchen Boss with Buddy Valastr, and many more. Editorial Guidelines Updated on February 1, 2022 Rate PRINT Share Close Photo: Lennart Weibull Prep Time: 15 mins Total Time: 40 mins Servings: 4 Need a balanced, heart-healthy, plant-based meal? This weeknight dinner recipe checks all the boxes. It calls for ready-to-eat brown rice that can be found at the grocery store and uses quick-roasting vegetables like broccoli and eggplant. Cook Mode (Keep screen awake) Ingredients 1 sweet potato (12 ounces), cut into ¼-inch rounds 1 small eggplant (8 ounces), cut into ¼-inch half-moons 8 ounces broccoli florets (from 1 head) 6 tablespoons extra-virgin olive oil, divided Kosher salt and freshly ground pepper 2 packages (each 8.8 ounces) ready-to-eat brown rice (3 cups) 1 bunch scallions (7 to 9), chopped, dark-green tops reserved 2 cloves garlic, minced (2 teaspoons) ⅓ cup tahini 1 teaspoon grated lime zest, plus 3 tablespoons fresh juice Pomegranate arils and toasted sesame seeds, for serving Directions Preheat oven to 375°F. On a rimmed baking sheet, toss sweet potato, eggplant, and broccoli with 3 tablespoons oil; season with salt and pepper and spread in a single layer. Roast, stirring halfway through, until tender and golden in places, about 30 minutes. Heat a large skillet over medium-high. Swirl in 1 tablespoon oil. Add rice, scallion whites and light greens, and garlic; season. Cook, stirring occasionally, until rice is warmed through and has a nutty aroma, 4 to 5 minutes. Whisk together tahini, lime zest and juice, remaining 2 tablespoons oil, and 3 to 4 tablespoons water to reach desired consistency; season. Serve roasted vegetables over rice mixture, drizzle with tahini dressing, and top with pomegranate arils, reserved scallion tops, and sesame seeds. Originally appeared: Martha Stewart Living, January/February 2022 Rate It PRINT