Fall and the holidays are one of my favorite times of the year . I love everything about about it except that time seems to go by way too fast. Most likely due to more social obligations and shorter days, but I feel as though I blink, and it’s all over. I found myself short on time for cooking dinner after a busy weekend of going out and entertaining. Rather than throw in a frozen pizza or call for takeout, which I am not opposed to, I went to one of my favorite bowls, roasted veggies and rice, with an upgrade; miso tahini dressing. Roasted vegetables, when seasoned right, are always delicious, but the dressing adds a nutty, rich flavor that kicks a basic weekday meal up a notch.
I roasted my favorites, broccoli and sweet potato, but so many other vegetables would be good too. Cauliflower, zucchini, carrots, or potatoes. I added sautéed kale for some greens, but spinach or another green works great too.
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*For meal planning and prepping, make a big batch of rice ahead of time. You can also roast the veggies ahead of time too. This will cut the time down to about 10 minutes to reheat, saute kale, and mix dressing.
**Double the veggies roasting for lunch or additional dinners.
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