Recipe By Katelyn Chisholm

A Fresh, Flavor Packed Bowl That Turns Simple Ingredients Into Pure Delicious Joy

This veggie bowl is the kind of everyday recipe that feels effortless but still delivers huge flavor. Everything is quick to cook, easy to customize and incredibly satisfying when layered together. It is the perfect mix of crisp greens, warm grains, roasted veggies and bold seasoning that keeps each bite fun and balanced.

The best part is how adaptable it is. Swap grains, switch up the veggies, change the seasoning or try a different dressing. You can build a bowl that fits your mood every time. It is simple, nourishing and perfect for lunch, dinner or weekly meal prep.

This version showcases brown rice, roasted broccoli, spiced chickpeas, crunchy romaine and a tangy drizzle of lemon garlic dressing with a touch of heat from Truff. It is fresh, comforting and incredibly customizable.

Why You’ll Love This Recipe

• Simple everyday ingredients that come together in a colorful and satisfying bowl
• Easily customizable so everyone can build their perfect version
• Great for meal prep since components store well in the fridge
• Balanced textures with crisp greens, fluffy rice and roasted veggies
• Naturally dairy free and packed with plant based protein
• Works with any dressing, hot sauce or seasoning you love

Easy Veggie Bowl

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• Author: Katelyn Chisholm
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Diet: Vegan

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Description

A Build Your Own Bowl That Always Tastes Amazing

This customizable veggie bowl layers greens, grains, roasted broccoli, seasoned chickpeas and fresh toppings for a colorful and nourishing meal that is simple to make and endlessly adaptable.

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Ingredients

Scale 1x2x3x

• 1 cup short grain brown rice

• 8 oz frozen broccoli florets

• 1 can chickpeas drained and rinsed

• 1 small white onion diced

• 1 to 2 tablespoons olive oil

• Salt, pepper, garlic and onion powder

• 1 to 2 tablespoons nutritional yeast

• 2 heads romaine chopped

• Truff hot sauce

• Chosen Foods Lemon Garlic Salad Dressing

• 2 to 3 tablespoons Violife vegan feta crumbled

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Instructions

1. Preheat oven to 400 degrees.

2. Cook the brown rice using a 2 to 1 water to rice ratio or according to package instructions.

3. Roast the broccoli. Spread the frozen florets on a baking sheet and drizzle with half the olive oil, salt, pepper and nutritional yeast. Roast for 15 to 20 minutes. Fresh broccoli may need a shorter bake time.

4. Sauté onions and chickpeas. Warm the remaining olive oil in a skillet over medium to medium high heat. Add diced onion and cook until fragrant. Add chickpeas and season with salt, pepper, garlic and onion powder. Cook about 10 minutes until the chickpeas crisp and the onion softens.

5. Assemble the bowls. Start with romaine, add brown rice and a few dashes of Truff. Layer roasted broccoli and the chickpea onion mixture. Drizzle with lemon garlic dressing and finish with crumbled vegan feta.

Notes

Add sliced avocado or cucumber for extra freshness

Try a different grain like quinoa or farro for variety

Add roasted sweet potatoes or mushrooms to make it heartier

Nutrition info is approximate.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Salads and Sides
• Method: Roast and Sauté
• Cuisine: American Inspired Vegan

Nutrition

• Serving Size: 1/2 of the recipe
• Calories: 410kcal
• Sugar: 6g
• Sodium: 520mg
• Fat: 16g
• Saturated Fat: 3g
• Unsaturated Fat: 13g
• Carbohydrates: 55g
• Fiber: 9g
• Protein: 13g