Roasted Veggie and Rice Power Bowl

• Produce

  • 1 cup Broccoli florets
  • 1 cup Brussels sprouts
  • 2 Carrots
  • 1/2 cup Chickpeas, low sodium or no salt added canned
  • 1 For the vegetables
  • 4 cups Spinach, raw

• Condiments

  • 1/4 cup Lime juice
  • 3/4 cup Peanut butter, creamy natural
  • 1/4 cup Tamari, low-sodium

• Pasta & Grains

  • 1/2 cup Brown rice or sprouted brown rice

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1/4 tsp Salt
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1 1/2 tsp Olive oil, Extra Virgin
  • 1/4 cup Rice vinegar
  • 1 tbsp Sesame oil

• Liquids

  • 2 tbsp Water

• Other

  • 1 Tbsp chopped chives, fresh or dehydrated

Found on trebleinthekitchen.com

Description

Ingredients

• For the Rice:
• ½ cup uncooked brown rice or sprouted brown rice
• For the Vegetables (should equal about 2½ cups):
• 2 carrots, chopped
• 1 cup Brussels sprouts, halved
• 1 cup broccoli florets
• 1 tsp extra virgin olive oil
• ¼ tsp sea salt
• ⅛ tsp black pepper
• For the sautéed spinach:
• 4 cups raw spinach
• ½ tsp extra virgin olive oil
• ¼ tsp salt
• For the Protein:
• ½ cup low sodium or no salt added canned chickpeas, rinsed and drained**
• For the Thai Peanut Sauce, this recipe makes more than you need*:
• ¾ cup creamy natural peanut butter
• ¼ cup low sodium tamari
• ¼ cup rice vinegar
• ¼ cup lime juice
• 2 Tbsp water (add more to get desired consistency)
• 1 Tbsp sesame oil
• 1 Tbsp chopped chives, fresh or dehydrated

Directions

• Preheat the oven to 400 degrees fahrenheit.
• Prepare the rice according to package directions.
• While the rice is cooking toss the carrots, Brussels sprouts, and broccoli with 2 tsp of extra virgin olive oil, salt and pepper.
• Spread the vegetables on a rimmed baking sheet and roast at 400 degrees for 25 minutes.
• While the vegetables are roasting, combine all of the Thai Peanut Sauce ingredients in a large bowl and stir until thoroughly combined.
• About 8 minutes before the rice and the vegetables are done, heat the last 1 tsp of extra virgin olive oil in a skillet over medium heat. Add the spinach and sautee until wilted, adding the salt in last. Remove from heat and set aside.
• To assemble each bowl: scoop ½ cup rice as the base, a heaping cup of roasted vegetables, half of the spinach, ¼ cup of the chickpeas, and 1 Tbsp of the peanut sauce.

Nutrition