Roasted Veggie & Chickpea Grain Bowls

Jul 20, 2019

Yields1 Serving
DifficultyBeginnerPrep Time20 minsCook Time15 minsTotal Time35 mins
Ingredients
 4 cups brow rice, cooked for serving
For the roasted veggies:
 ½ head of cauliflower, cut or broken into small florets
 1 crown of broccoli, broken or cut into small florets
 2 tbsp olive oil
 1 tsp ground coriander
 1 tsp dried oregano
 ½ tsp ground black pepper
 ¼ tsp salt
For the chickpeas:
 2 cans of chickpeas, drained, rinsed, and patted dry
 ¼ tsp chili flakes
 1 tbsp olive oil
 1 tsp coriander
 1 tsp cumin
 ¼ tsp salt
For the sauce:
 4 tbsp tahini
 2 tbsp white miso
 2 tbsp red wine vinegar
 6 tbsp water
Method
1

Preheat the oven to 450 degrees

2

Make rice according to package directions to equal 4 cups cooked rice.

3

In a large mixing bowl, mix all the veggie ingredients until evenly coated.

4

Spread vegetables in an even layer on a lined sheet pan, trying to evenly space the florets. Roast for 15 minutes, turning halfway through.

5

In a medium bowl mix together all chickpea ingredients until evenly coated. Spread evenly onto a lined sheet pan and roast for 10 minutes.

6

In a small bowl whisk together the sauce ingredients until combined.

7

Assemble bowls: place ½ cup cooked rice, ½ cup roasted veggies and ¼ cup roasted chickpeas in a bowl. Drizzle with 1 ½ tablespoons sauce. Enjoy!

 

Ingredients

 4 cups brow rice, cooked for serving
For the roasted veggies:
 ½ head of cauliflower, cut or broken into small florets
 1 crown of broccoli, broken or cut into small florets
 2 tbsp olive oil
 1 tsp ground coriander
 1 tsp dried oregano
 ½ tsp ground black pepper
 ¼ tsp salt
For the chickpeas:
 2 cans of chickpeas, drained, rinsed, and patted dry
 ¼ tsp chili flakes
 1 tbsp olive oil
 1 tsp coriander
 1 tsp cumin
 ¼ tsp salt
For the sauce:
 4 tbsp tahini
 2 tbsp white miso
 2 tbsp red wine vinegar
 6 tbsp water

Directions

1

Preheat the oven to 450 degrees

2

Make rice according to package directions to equal 4 cups cooked rice.

3

In a large mixing bowl, mix all the veggie ingredients until evenly coated.

4

Spread vegetables in an even layer on a lined sheet pan, trying to evenly space the florets. Roast for 15 minutes, turning halfway through.

5

In a medium bowl mix together all chickpea ingredients until evenly coated. Spread evenly onto a lined sheet pan and roast for 10 minutes.

6

In a small bowl whisk together the sauce ingredients until combined.

7

Assemble bowls: place ½ cup cooked rice, ½ cup roasted veggies and ¼ cup roasted chickpeas in a bowl. Drizzle with 1 ½ tablespoons sauce. Enjoy!

Roasted Veggie & Chickpea Grain Bowls
IngredientsDirections