Recipe: Roasted Cauliflower, Chickpea, and Brown Rice Bowl

Last updated: August 24, 2020, at 10:54 a.m. PT

Originally published: August 24, 2020, at 10:54 a.m. PT

brown rice

This gluten free grain bowl is a hearty and complete meal!

Yields: 4 servings
Total Preparation Time: 45 minutes

Ingredients

  • 1 cup brown rice
  • 1 medium cauliflower, cut into 1 inch florets
  • 3 tablespoons extra-virgin olive oil, divided
  • Sea salt and pepper, to taste
  • 1/2 teaspoon smoked paprika
  • 1 (14 oz) can chickpeas drained, rinsed
  • ¼ cup chopped raw walnuts
  • 2 tablespoons finely chopped fresh parsley
  • 1 large green onion, chopped
  • Juice of 1 large lemon
  • Sea salt and pepper, to taste
  • 1 tablespoons finely chopped fresh mint

Instructions

  1. Cook the brown rice according to package directions.
  2. Preheat oven to 400 degrees. Prepare a rimmed baking sheet with parchment paper.
  3. Lay cauliflower on a single layer on the baking sheet; drizzle with 1 tablespoon olive oil,sprinkle with sea salt, pepper and smoked paprika. Toss to evenly coat.
  4. Roast for 10 minutes , remove from oven and add chickpeas and stir. Return to oven and roast for 15 minutes more or until golden brown.
  5. In a large bowl, combine the cooked rice, roasted chickpeas, roasted cauliflower, walnuts, parsley, and scallions.
  6. In a small bowl, whisk lemon juice, remaining 2 tablespoons olive oil, sea salt, and pepper.
  7. Drizzle over rice mixture and toss to combine.
  8. Add fresh mint and toss again. Serve.
Category: Recipes