CRISPY RICE & FETA ROASTED VEGGIE BOWLS💚

CRISPY RICE & FETA ROASTED VEGGIE BOWLS💚 * 1-2 tbsp olive oil * 1 small head broccoli, cut into florets * 1/2 zucchini diced * 1/2 cup cooked rice I like to batch prep rice at the beginning of the week to increase resistance starch and make throw together meals easier! * 1 handful arugula * 3 oz sheep’s milk feta crumbled Lemon Tahini Sauce * 2 big spoonfuls tahini * dash salt * dash garlic powder * dash onion powder * juice from 1/2 lemon * 1-2 tbsp cold water Instructions * Preheat oven to 425. Season broccoli and zucchini with olive oil and salt. Spread on baking sheet. Cook for about 15-20 minutes.
 * In the last 5 minutes of baking start cooking the rice. Heat a skillet with tbsp of olive oil (or butter which adds amazing flavor) at a medium high heat. Once oil gets hot add in rice (it should sizzle).
 * Cook rice for about 3-5 minutes then add in roasted veggies. Sprinkle with feta and mix it all together to get it creamy.
 * Remove from heat and serve into a bowl. Drizzle with lemon tahini sauce and some more feta. Serve with chicken or tofu for added protein.
 Lemon tahini sauce * Mix all of the seasonings until fully combined. I add seasonings to taste - start with a little bit of each and play around to get the perfect flavor for you.
 * Slowly add cold (this matters) water until it reaches the desired consistency. About 1-2 tbsp.


Good

% Daily Values based on a 2,000 calorie diet