Rainbow Bowl with Green Rice

Name: Rainbow Bowl with Green Rice
Yield: 4
Ingredients: 1 orange sweet potato, cubed; 2 red beets, cubed; 2 cups brussel sprouts, halved; 3 TBSP grapeseed oil; salt and pepper; 1 cup purple carrots, cut into rounds; 1 cup yellow beets, thinly sliced into rounds; 1/2 cup thinly sliced watermelon radish; 2 avocado, thinly sliced; 4 cups cooked green jasmine rice; Green Goddess Sauce:; 1 garlic clove, minced; 1 1/2 cup full fat greek yogurt; 1/3 cup chopped parsley; 1/4 cup chopped tarragon; 1/4 cup chopped basil leaves; 2 TBSP lemon juice

Just Jen - "Feeling Groovy"

Servings

Just Jen/Rainbow Bowl with Green Rice

Ingredients

1 orange sweet potato, cubed
2 red beets, cubed
2 cups brussel sprouts, halved
3 TBSP grapeseed oil
salt and pepper
1 cup purple carrots, cut into rounds
1 cup yellow beets, thinly sliced into rounds
1/2 cup thinly sliced watermelon radish
2 avocado, thinly sliced
4 cups cooked green jasmine rice
Green Goddess Sauce:
1 garlic clove, minced
1 1/2 cup full fat greek yogurt
1/3 cup chopped parsley
1/4 cup chopped tarragon
1/4 cup chopped basil leaves
2 TBSP lemon juice

Steps

Preheat oven to 400. Toss the sweet potato, beets and brussel sprouts separately in oil and salt and pepper. Place on a sheet tray, separately and roast for 20-25 minutes, until cooked but not browned. Prep all other vegetables and leave raw. place rice in the bottom of each bowl and arrange cooked and raw vegetables over the top in a pretty pattern. Top with green goddess sauce.
For green goddess sauce: add all ingredients to a blender and blend until smooth and green.