Cut your potatoes into wedges or bite size cubes and spread them out on a baking sheets. (The smaller you cut them the quicker they'll cook.) Sprinkle chili flakes, salt, and pepper over the top and toss to coat. Spread them back out on the sheet so that they're on an even level. Place them in the oven and let them roast for about 30 minutes, until fork tender. Remove and set aside.

In a large saucepan, sauté the red onion in water until soft. Add in the broccoli and let it cook for about 5 minutes until bright and beginning to soften. Add in the mushrooms and salt and pepper to taste. Continue to sauté until the veggies cooked through.

In a steamer basket, start steaming your carrots. (Alternately, you can also add them in with the potatoes to roasted or sauté them with the broccoli.)

While the veggies are cooking and the potatoes are roasting, warm up your cooked brown rice if using leftovers. Place the warm rice into a bowl and squeeze the juice of one lemon on top and stir in the minced cilantro. Set aside.

Lastly, in a small bowl, mix together the tahini and lemon juice until smooth. Add in water to thin if too thick.

Once all of the components are ready, divid the rice, potatoes, and veggies evenly between 2 plates (or 3), drizzle with the lemon tahini dressing and dig in!