Roasted Leek & Mushroom Tahini Rice

Serves: 2

Time: 30 minutes 

I whipped this up after work not really sure what it would be... and it turned out to be in my top favourite things I’ve made! The best part is the sauce, it’s divine and would go so well with loads of dishes. This whole meal comes together in 30 minutes, and it is so unbelievably delicious, filling, and nourishing. Enjoy!

Ingredients:

• 120g brown basmati rice (or rice of choice)

• 200g mushrooms

• 1 large leek

• 200g edamame beans (I used frozen)

• Smoked tofu (optional – I had some leftover to use up which is why I added to this dish)

• Olive oil

• 1 teaspoon thyme

• 1 teaspoon garlic seasoning

• ½ teaspoon black pepper

• ½ teaspoon smoked paprika

Sauce ingredients: 

• 2.5 tablespoons of tahini 

• 2 tablespoons of apple cider vinegar 

• 1 tablespoon tamari 

• 1 tablespoon maple syrup 

• Juice of a lime 

• 1 teaspoon garlic granules 

• Red chilli flakes 

• Water to thin 

Cooking Steps: 

1. Pre-heat your oven to 200C.  

2. Cook your rice according to package instructions. 

3. Chop your leek and mushrooms into slices, and place on a baking tray. Season with olive oil, thyme, garlic, smoked paprika and black pepper. Place in the oven for 15 minutes. 

4. While this is cooking, mix together all of the ingredients for your sauce. 

5. Once the rice and leeks and mushrooms are almost cooked, cook your edamame (I cooked mine in the microwave). 

6. Now plate it all up – place your rice in the bowl, top with the leeks, mushrooms and edamame (& tofu if using!). Drizzle it all over with the sauce and enjoy!