Black Rice Winter Veggie Bowl

w/ Creamy Nutmeg Dressing


  • 1 cups black rice, cooked
  • 1 sweet potato, sliced into rounds
  • 1 large turnip and/or 1 large parsnips, peeled and chopped
  • 1 bunch or rainbow carrots, peeled and sliced
  • 1 cup baby arugula
  • 1 tablespoon black currants
  • 1 tablespoon pomegranate arils
  • 1 tablespoon chopped walnuts
  • 1 tablespoon avocado oil
  • Sea salt and black pepper to taste


  1. Preheat oven to 425°.
  2. Spread sweet potato rounds on a parchment lined baking sheet and the turnip/parsnip and carrots on another lined baking sheet, drizzle with avocado oil, sea salt, and black pepper.
  3. Roast until tender, about 20 minutes, tossing halfway through.
  4. While veggies roast, prepare the dressing (below).
  5. Spoon cooked rice into a bowl and top with roasted veggies and remaining ingredients.
  6. Drizzle Creamy Nutmeg Dressing over top and enjoy!

For the Creamy Nutmeg Dressing:

  • 3 tablespoons of tahini
  • 1 tablespoon apple cider vinegar
  • ¼ cup of water
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon maple syrup
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cinnamon
  • Sea salt and pepper, to taste


  1. Add all ingredients to a bowl and whisk to combine. If dressing is too thick, add more water until desired consistency is achieved.

Enjoy! xo