Roasted Veggie Buddha Bowl with Tahini-Lemon Dressing

I wanted a relatively simple and healthy one-bowl dinner and decided to look for Buddha Bowl recipes.  The one I used/adapted is from Pamela Salzman's blog - http://pamelasalzman.com/roasted-veggie-buddha-bowl-lemon-tahini-dressing-recipe/

INGREDIENTS

1 head cauliflower, cut into small florets

1 head broccoli, cut into small florets

1 medium rutabaga, peeled and diced

2 large carrots, peeled and cut into 1/2- to 1-inch pieces

1 cup fresh spinach

Olive oil (about 4 Tbsp)

Salt & pepper

Brown rice

Dressing:

3 Tbsp lemon juice

2 cloves garlic, minced

1/4 cup tahini

3 Tbsp lukewarm water

1/4 cup extra virgin olive oil

COOKING INSTRUCTIONS

Cook 1 cup brown rice according to pkg instructions.

Preheat oven to 400 degrees.

Mix rutabaga and carrots with about 1 Tbsp olive oil, salt, and pepper.  Put on baking sheet in single layer.  Put in oven for about 5 minutes, turn/flip veggies and return to oven for another 5 minutes.  Turn/flip veggies.  Mix broccoli & cauliflower with 2-3 Tbsp olive oil, salt, and pepper.  Put on baking sheet in single layer - some on second baking sheet, and some with rutabaga and carrots.   Cook 7 minutes, turn/flip veggies, return to oven for 7 more minutes.   Take a handful of spinach and rub in bowl that you mixed other veggies with olive oil.  Add spinach to baking sheet.  Cook all for 6 minutes. Turn/flip veggies and cook final 6 minutes.

Whisk together dressing ingredients.  Mix together rice, roasted veggies, and dressing.  Serve in bowl.

Nutritional information:  Makes 10 servings, per serving = 231 calories, 13.9 g fat, 0 mg cholesterol, 100 mg sodium, 24.1 g carbs, 5.7 g dietary fiber, 6 g protein