Vegetarian Brown Rice Bowl
Ingredients
Roasted Veggies
-
2
tablespoons
olive oil
-
2
tablespoons
minced garlic
-
2
large
sweet potatoes, diced
-
1
medium
yellow onion, diced
-
8
cups
broccoli florets, chopped
-
⅛
teaspoon
salt
-
⅛
teaspoon
pepper
Bowls
-
1
cup
short grain brown rice, uncooked
-
2
cups
water
-
4
cups
raw kale, deboned and chopped
-
1
teaspoon
olive oil
-
1
cup
roasted red pepper hummus
-
1
cup
sprouts
-
1
tablespoon
hemp hearts
-
2
tablespoons
tahini
Instructions
- Preheat the oven to 375ºF and prepare a baking sheet with non-stick spray.
- Cook the rice by boiling water and adding the rice, then simmer until water is absorbed.
- Spread diced sweet potatoes, onion, and broccoli on the baking sheet, drizzle with olive oil and garlic, and season with salt and pepper.
- Roast the vegetables in the oven for 25-30 minutes, tossing halfway through.
- Massage the kale with olive oil in a bowl and set aside.
- Fluff the cooked rice with a fork.
- Assemble the bowls by distributing rice, roasted vegetables, kale, sprouts, hummus, hemp hearts, and tahini.
Nutrition Facts (estimated)
Servings
4
Calories
519
Total fat
23g
Total carbohydrates
76g
Total protein
19g
Sodium
20mg
Cholesterol
0mg
You might also like