Roasted Root Vegetable Rice Bowl

standard November 17, 2016 Leave a response


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. ūüôā


Roasted Root Vegetable Rice Bowl

Yield: Serves 4

Calories per serving: 459 kcal


  • 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


  1. 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.
  2. 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.
  3. 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. 


Burrito in a Bowl

standard July 1, 2012 Leave a response

Chipotle’s burrito bowls are my go to fast food fix. One day trips to Dallas and back or late flights home from a week-long show mean a stop at Chipotle to pick up dinner. Recreating my favorite veggie fajita bowl does not taste¬† exactly the same, but it’s pretty darn close, considering the home-made version also has less sodium and oil.

Fajita Veggie Burrito Bowl

Serves 2.

Print-Friendly Recipe


  • 1/2 c brown rice
  • 1 T olive oil
  • 1 green bell pepper, sliced
  • 1/2 onion, sliced
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1 1/2 tsp dried cilantro, divided
  • 1/2 c frozen corn
  • 1 c black beans
  • 2 Southwest Lentil Burgers (optional)
  • 1/2 lime
  • 1 c shredded lettuce
  • salsa and guacamole, to serve


  1. Bring rice and 2 c water to a simmer in a small sauce pan. Reduce heat, cover, and cook for 30 minutes.
  2. Once cooked, squeeze juice of half a lime into the pan. Add 1 tsp cilantro, and fluff with a fork to combine. (This will make leftovers.)
  3. Heat a large saute pan over medium-high heat. Add oil, pepper, onion, cumin, and paprika. Saute until seared, but still tender, about 5 minutes. Add corn and toss to combine and heat through.
  4. Spoon 1/3 c rice into a bowl. Crumble a lentil burger on top of rice, if using. Top with beans, veggie mixture, and condiments of choice. Finish with shredded lettuce.

This doesn’t feel much like a recipe – it’s more layering ingredients, but it does make a darn close, tasty alternative to take out. ūüôā