Chickpea & Veggie Rice Bowl

About this recipe

This wholesome vegan rice bowl combines chickpeas, fresh spinach, broccoli, and carrots for a nutrient-dense meal that's both satisfying and packed with flavors. Ideal for a quick weeknight dinner or meal prep, it's a well-rounded dish loaded with plant-based protein and vibrant vegetables.

Ingredients

• 1 cup brown rice
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 cup broccoli florets
• 1 cup shredded carrots
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons tahini
• 1 tablespoon lemon juice

Directions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Cook brown rice according to package instructions.

3. 3

   Toss chickpeas, broccoli, and carrots with 1 tablespoon olive oil, garlic powder, paprika, salt, and pepper. Spread on a baking sheet lined with parchment paper.

4. 4

   Roast in the oven for 20-25 minutes, until vegetables are tender and slightly caramelized.

5. 5

   In a skillet, heat remaining olive oil over medium heat. Add spinach and sauté until wilted.

6. 6

   In a small bowl, whisk together tahini and lemon juice with a splash of water until smooth.

7. 7

   Divide rice into bowls, top with roasted veggies and chickpeas, add sautéed spinach, and drizzle with tahini sauce.

8. 8

   Serve warm and enjoy!