by Gemma Ogston
When you want to feel part of the high-vibes club, the vibrant colours from all the gorgeous veg in this rice bowl will make you feel alive and boost your mood. Fermented pickles will give your gut some TLC and the tahini dressing with garlic, ginger, honey and turmeric will help protect your immunity. Prepare this on a Sunday and take it to work as a packed lunch for the next few days to keep those good vibes flowing.
Based on 2 servings, adjust as needed.
Preheat the oven to 180°C fan. Line a tray with parchment.
Toss the butternut squash wedges in half of the olive oil and a pinch of salt and arrange on a lined baking tray. Roast in the oven for about 30 minutes, until they look golden and cooked.
Meanwhile, make the dressing by combining the tahini, remaining olive oil, grated garlic, ginger, honey, turmeric, and lemon juice in a small bowl and whisking until combined. Heat the rice according to the pack instructions.
Divide the cooked brown rice, avocado, carrot, beetroot, roasted squash and spinach between your bowls. Add a spoonful of your pickles or kimchi and then generously drizzle the dressing.