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.
Ingredients
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1 cup short grain brown rice
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8 oz frozen broccoli florets
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1 can chickpeas drained and rinsed
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1 small white onion diced
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1 to 2 tablespoons olive oil
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Salt, pepper, garlic and onion powder
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1 to 2 tablespoons nutritional yeast
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2 heads romaine chopped
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Truff hot sauce
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Chosen Foods Lemon Garlic Salad Dressing
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2 to 3 tablespoons Violife vegan feta crumbled
Instructions
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Preheat oven to 400 degrees.
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Cook the brown rice using a 2 to 1 water to rice ratio or according to package instructions.
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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.
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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.
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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