Veggie Grain Bowl

Sept. 17, 2021

Servings: 2 

Equipment Needed: pan sheet, chef's knife, cutting board, parchment paper, bowl

 

Ingredients:

- ½ cup rice, cooked 

- ½ cup chickpeas 

- ½ small sweet potato, sliced

- 1 small broccoli floret

- 1 red onion, chopped 

- ½ avocado, sliced 

- ¼ cup carrots, shredded 

 

Instructions:

1. Preheat the oven to 450 degrees .  Prepare a sheet pan with parchment paper or foil (for easy cleanup). 

2. Cut the vegetables. 

  • Chop sweet potato into moonsized shapes

  • Halve and peel onion cut into ½ inch wide wedge keeping layers intact

  • Cut off and discard bottom ½ inch of broccoli stem, cut into small florets

3. Roast vegetables. Place chopped vegetables plus chickpeas on a sheet pan and drizzle with olive or avocado oil. Sprinkle with salt and pepper, or your choice of seasoning. Roast for 18 - 22 minutes, checking it often. 

4. While vegetables are roasting. Start cooking your rice. Follow instructions on the package. 

5. Once vegetables and rice are ready, slice the avocado in thin slices. 

6. Assemble bowl, garnish, drizzle with a sauce or dressing for additional flavor.

 

Variations:
- Add different proteins (tofu, chicken, shrimp, etc)
- Add more raw vegetables like bell pepper, cucumber, or cabbage
- Use greens like spinach or kale for a base