Turmeric Springtime Veggie Bowl with All-Purpose Tahini Ginger Sauce

All photography by August Nyson. See all her beautiful work here

Recipe originally printed in the May '18 edition of Women's Lifestyle Magazine. Check it out at here and here

All-Purpose Tahini Ginger Sauce 

This all-purpose drizzle-on-everything sauce adds a zippy, creamy compliment to salads, bowls, sandwiches and more. It is even the perfect dip for freshly roasted parsnip shoestring chips!

Makes ½ cup of sauce

Ingredients:

¼ cup Tahini

¼ cup cool water

½ lemon, juice of

1 Tbsp ginger, peeled and grated

½ tsp salt

Instructions:

1.) Place all ingredients in a blender or food processor and blend on high until smooth.

2.) Set aside to top Turmeric Springtime Veggie Bowl

Note: At first, the liquids will appear to be separating. This is natural when working with tahini. Continue to blend, and all will eventually come together.

Turmeric Springtime Veggie Bowl

Gorgeously colorful and simple in preparation, with roasted root vegetables, dark greens and gently spiced jasmine rice. This dish is almost too beautiful to eat!

Makes 3 entrée sized bowls

Ingredients:

Roasted Vegetables:

1 large Parsnip

2 large Carrots

1 Tbsp olive or avocado oil

Turmeric Rice:

1 cup Jasmine rice

2 cups Water

1 tsp Turmeric

¼ tsp Cinnamon

¼ tsp salt

4-5 large leaves Chard, de-stemmed and torn into 3” pieces

All-Purpose Tahini Ginger sauce (see above)

Instructions: 

1.) Preheat oven to 350 degrees.

2.) Trim parsnip and carrots and cut into long strips, lengthwise.

Note: For even roasting, Carrots are best cut into 4 strips, and Parsnips into 6 strips.**

3.) Coat vegetables in oil and lay out in a single layer on a baking sheet. Place baking sheet in oven until vegetables are fork tender, about 20-25 minutes.

4.) While vegetables are roasting, prepare rice with water, turmeric and cinnamon in either a rice cooker or medium sized pot with a lid.

5.) When rice is nearly finished and vegetables are fork tender, bring a medium sized pot of water to a boil. Blanch chard in water for about 2 minutes and drain.

Plating:

Divide Turmeric rice into three large bowls. Alternately lay roasted carrots and parsnips around the edge of each bowl. Place a rounded bunch of chard leaves in the center of the roasted vegetables. Garnish generously with All-Purpose Tahini Ginger sauce and enjoy!