Roasted Veggies and Wild Rice - Create With Kendra

Ingredients

• 2 Cups Lundberg Organic Wild Rice
• 2 Medium Zucchinis
• 3 Medium Carrots
• 1/3 White Onion
• 1 1/2 Cups Mini Rainbow Potatoes
• 2 Tablespoons Olive Oil
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Salt
• 1 Teaspoon Pepper
• 1/4 Cup Olive Oil
• 2 Tablespoons Tahini
• 1 Garlic Clove
• 2 Tablespoons Chopped Fresh Parsley
• 1/2 Teaspoon Mustard Powder
• A Pinch of Red Pepper Flakes