Roasted Veggie Stir-Fry
This roasted veggie stir-fry recipe makes for a perfect easy and healthy weeknight dinner. It is packed with a variety of vegetables that have been covered in a delicious sauce , roasted and then served over brown rice. The brown rice adds a healthy whole grain to the meal and is the perfect base forth recipe. In addition, this recipe is completely plant-based and oil-free.
Ingredients
- 3 cups brown rice uncooked
- 3 zucchini
- 3 squash
- 1 onion
- 1 red bell pepper
- 1 green bell pepper
- 6 button mushrooms
- 2 tomatoes (or package of cherry tomatoes)
- 8 small garlic cloves
- 1 tbs miso
- 1 tbs tahini
- 2 tbs coconut aminos
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp ginger
- 1/2 cup water
- 1/2 tsp salt
Instructions
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Preheat oven to 375°F.
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Cook rice. See instructions below.
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Slice all vegetables and add to large bowl.
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In a small bowl or glass measuring cup, combine miso, tahini, coconut aminos, garlic powder, onion powder, paprika, black pepper, ginger, salt and water. Whisk together until everything is well combined and you have a nice sauce.
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Pour sauce over vegetables and stir until everything is well covered.
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Line a baking sheet with parchment paper. Evenly distribute vegetables on sheet.
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Roast vegetables in the oven for 45 minutes.
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Serve vegetables over rice.
How to Cook Brown Rice
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Put rice into a strainer and rinse thoroughly.
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Add rice to a pot on the stove and cover with water. You are going to be cooking the rice like you would pasta. This further removes any toxins from the rice and cooks it perfectly.
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Let boil on medium heat for 45 minutes or until the rice is at desired textured.
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Once it is finished cooking, drain the water and rinse the rice again with a strainer. Put the rice back in the pot and continue with recipe.