Start by rinsing the black rice under cold water. In a medium saucepan, combine the rinsed rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30-35 minutes, or until the water is absorbed and the rice is tender. Once cooked, remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
While the rice is cooking, preheat your oven to 425°F (220°C). Peel and chop the rainbow carrots, turnip, and sweet potato into even-sized pieces for uniform roasting. Spread them out on a sheet pan in a single layer.
Drizzle the chopped vegetables with olive oil and sprinkle with salt and pepper. Toss to coat everything evenly. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized around the edges, flipping halfway through for even cooking.
In a mixing bowl, combine the tahini, cider vinegar, maple syrup, ground cinnamon, ground nutmeg, and a pinch of sea salt. Whisk until smooth. If the dressing is too thick, add a little water until it reaches your desired consistency.
To assemble your bowls, start with a base of fluffy black rice. Top with the roasted winter vegetables, chopped Love Beets, and a handful of baby arugula. Drizzle generously with the nutmeg tahini dressing and finish with a sprinkle of pomegranate arils for a burst of flavor and color.
