Easy Plant-Based Meal Prep: Warm Grounded Harvest Bowl 🌿
Nourishing my soul and keeping it cute. 🥕💅
Nourishing the mind, body, and soul starts with simple, grounded energy straight from the earth. 🌿✨
True peace is built from the inside out. Choosing warm, wholesome ingredients is one of my favorite ways to honor that inner balance and bring a quiet, restorative feeling to my evening routine.
This Grounded Moroccan Roasted Veggie & Brown Rice Bowl is comforting, soothing on the stomach, and packed with deep caramelization. The natural sweet notes of roasted carrots and burst cherry tomatoes pair so beautifully with the rich, creamy lemon-tahini drizzle. 🥕✨
Here’s how to make it at home:
✨ Grounded Moroccan Harvest Bowl (serving size for 2 or maybe 3 😋)
Grounded Moroccan Spice Blend:
1 tsp Ground cumin
1 tsp Ground coriander
½ tsp Smoked paprika
⅛ tsp Ground cinnamon or allspice
¼ tsp Sea salt & red pepper flakes (salt to taste)
Roasted Veggies:
1 medium Eggplant (cubed)
3–4 Carrots (sliced into thin bias rounds)
1 medium Zucchini (sliced into half-moons)
1 cup Cherry tomatoes (kept whole)
2 tbsp Olive oil
Creamy Lemon-Tahini Dressing:
¼ cup Pure tahini
2–3 tbsp Fresh lemon juice
1 tbsp Olive oil
1 to 2 tsp Pure maple syrup (adjust to balance the natural tartness & bitterness to your liking!)
½ tsp Sea salt & black pepper
2–3 tbsp Warm water (to thin)
👩🍳 Simple Assembly:
1. Roast: Preheat oven to 400°F (200°C). Toss your cubed eggplant, carrots, zucchini, and whole cherry tomatoes in olive oil and the grounded spice blend. Spread on a parchment-lined tray and roast for 25–30 minutes until golden and tender.
2. Whisk: Whisk tahini, lemon juice, olive oil, maple syrup, salt, and pepper in a small bowl. Slowly whisk in warm water until smooth and pourable.
3. Assemble: Scoop warm brown rice into your bowl, section your colorful roasted veggies over top, and finish with a rich zig-zag drizzle of lemon-tahini dressing and fresh snipped chives! 🌿
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