While it is certainly not a true statement, I have a hard time eating white foods because of the perception that they lack nutrition. Potatoes and cauliflower and rice are full of nutrients to keep our bodies strong and healthy. So to honor all the delicious and deceiving white foods, today’s “salad” is a warm bowl of roasted potatoes and turnips over rice and topped with a creamy sauce (borrowed from my Green Goodness Power Bowl). Ideal for an easy lunch or dinner on its own or balanced with a side of color, if you are like me, and still cannot handle a bowl of white food. 🙂
- 1 T olive oil
- 1 c potatoes, diced small
- 1 c turnip, diced small
- 1/4 c walnuts, chopped
- 1/4 c tahini
- 1 clove garlic
- 2 T nutritional yeast
- 1 T lemon juice
- 1/2 tsp sea salt
- 1/4 c water
- 2 c brown rice, cooked
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Toss potatoes and turnips with oil, and salt and pepper to taste. Bake for 30 minutes, until crisp and golden brown.
- In a small food processor or blender, combine tahini, garlic, nutritional yeast, lemon juice, salt and pepper until smooth. Add up to 1/4 c water as needed to thin.
- Plate rice into bowls. Top with potato mixture, chopped walnuts, and sauce. Serve hot.
Per serving: 459 calories, 70 g carbohydrate, 18 g fat, 8 g protein, 253 mg sodium, 3 g sugar
Psst! Did you notice the beautiful napkin in these photos? It is a handmade heathered napkin from fellow vegan blogger, Beautiful Ingredient. All handmade linens are made out of recycled hemp and organic cotton. Perfect for everyday use or a formal gathering. Looking for linens for your Thanksgiving table? Now through the end of November, Neat & Nutritious readers can get 15% off orders over $25 in the Handmade Shop with the code HOLIDAYVB1012.
Disclaimer: I was gifted a heathered napkin in exchange for mentioning it on the blog. All content and opinions are my own.