Healthy, delightful, and satisfying, this is why I love this dish. The tahini and nutritional yeast give this bowl a punch of flavor.

 

I recommend doubling the recipe, so you have plenty of leftovers for the next couple of days. 

 

Yield 2 servings

 

1 cup mixed wild rice

1 delicata squash, sliced

Olive oil

Salt and pepper

1 head of broccoli rabe

2 cups chickpeas

1 cup sprouts

¼ cup tahini

¼ cup fresh lemon juice

1 clove garlic, minced

½ Tbsp tamari

1 Tbsp nutritional yeast

¼ tsp chili flakes

 

Preheat oven to 400℉

 

Cook the cup of rice per the package directions. 

 

Toss the squash slices in a drizzle of olive oil and salt and pepper to taste. Roast the squash until golden brown on the bottom and fork-tender. Approximately 15 minutes. 

 

While the squash is roasting, steam the broccoli rabe until fork-tender. Approximately 5 minutes. 

 

Rinse the chickpeas and the sprouts. 

 

Make the dressing by adding the tahini, lemon juice, garlic, tamari, nutritional yeast, and chili flakes into a small bowl and whisk to combine. Season with salt and pepper to taste. 

 

Divide the rice, squash, broccoli, chickpeas, and sprouts into two bowls. Drizzle with tahini dressing and serve. 

 

Just Salt It, and enjoy!