Recipes
Roasted Broccoli, Carrot & Garbanzo Brown Rice Bowl
Uses: brown rice, garbanzo beans, broccoli, carrots, lemon
Ingredients:
- 3/4 cup cooked brown rice
- 1/2 cup garbanzo beans, rinsed and drained
- 1/2 cup small broccoli florets
- 1/2 cup thinly sliced carrots
- 2 teaspoons oil
- 1 lemon wedge
- Cumin, paprika, black pepper
- Small amount of salt
Instructions:
- Heat the oven to 425°F. Toss broccoli, carrots, and garbanzo beans with oil, cumin, paprika, black pepper, and a small amount of salt.
- Spread in one layer on a baking sheet and roast for 15 to 20 minutes, stirring once, until vegetables are tender and lightly browned.
- Warm the brown rice and place it in a bowl.
- Spoon the roasted vegetables and beans over the rice and squeeze lemon over the top.
Good for: A colorful vegetarian harvest bowl with warm roasted vegetables and nutty brown rice.
Optional: Add diced avocado or a spoonful of sour cream.