Kale, Mushroom and Roasted Chickpea Rice Bowls

• Vegan
• Gluten free

• Produce

  • 1 14-oz/400-g can chickpeas
  • 14 1/8 oz Baby bella mushrooms
  • 2 Garlic cloves, small
  • 3 cups Kale
  • 1 Onion, medium
  • 10 1/4 oz Oyster mushrooms

• Condiments

  • 1 tbsp Lemon juice
  • 1 tsp Soy sauce

• Pasta & Grains

  • 1 cup Your favorite rice blend

• Baking & Spices

  • 1/2 tsp Paprika, hot
  • 1 pinch Salt

• Oils & Vinegars

  • 2 tsp Olive oil

Found on notenoughcinnamon.com

Description

Ingredients

• 1 cup of your favorite rice blend (I used a blend of brown rice, red rice and black rice)
• 1 14-oz/400-g can chickpeas, rinsed and drained
• 2 tsp olive oil, divided
• 1/2 tsp hot paprika
• a pinch of salt
• 3 cups kale, stem removed and chopped (about 5 large leaves)
• 7 oz - 200 g baby bella mushrooms, sliced
• 5 oz - 150 g oyster mushrooms, large ones cut in half
• 1 medium onion, chopped
• 2 small garlic cloves, or 1 large, chopped
• 1 tbsp lemon juice
• 1 tsp soy sauce (or tamari for gluten free)

Directions

• Preheat oven to 400F/200C.
• Start by cooking rice according to package instructions. Drain (if needed) and set aside.
• In a medium bowl, mix together chickpeas, one teaspoon olive oil, paprika and salt. Spread chickpeas on a baking sheet and bake for 15 minutes, stirring half way through baking. Remove from the oven and set aside.
• Heat one teaspoon olive oil in a large skillet. Cook onion on medium heat until soft, about 2 minutes. Add mushrooms, kale and garlic, and continue cooking for about 2 minutes, stirring occasionally. Turn off the heat. Stir in chickpeas, cooked rice, lemon juice and soy sauce. Adjust seasonings if needed and serve.

Nutrition