Crispy Rice & Shredded Brussels Sprouts Bowl
This vegan dish is a healthy and easy-to-make option for a delicious lunch or dinner salad. With roasted veggies, chickpeas, and crispy brown rice, it's packed with flavor and perfect for meal prep.
Servings
Ingredients
- 3 carrots diced
- 3 cups shredded Brussels sprouts 15 sprouts
- 1 cup brown rice, cooked
- 1.5 cups cooked chickpeas
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp garlic powder
- 1 tsp ground turmeric
- 2 tbsp olive oil
- 2 sun-dried tomatoes finely sliced
- ½ apple diced
- 1 cucumber diced
- 1 shallot sliced
- ¼ cup pecan
- Salt and pepper to taste
Lemon dressing
- 1 tbsp whole-grain mustard
- 1 lemon juice and zest 4 tbsp
- 1 tbsp olive oil
- ¼ cup fresh dill finely chopped
- 1 tbsp maple syrup
- 1 tbsp baby capers
Instructions
- Preheat the oven to 400 degrees F (200 C).
- Combine the EVOO, turmeric, cumin, cinnamon, and garlic powder. Divide between the carrots, Brussels sprouts, chickpeas, and rice.
- Bake the carrots and chickpeas for 25 minutes.
- Bake the rice and Brussels sprouts for 15 minutes.
- Combine all the dressing ingredients.
- In a large bowl, combine the Brussels sprouts, carrots, chickpeas, crispy rice, sun-dried tomatoes, apple, pecan, and dressing. Adjust salt & pepper to taste. Enjoy!
Video
Nutritional Information - Per Serving
Calories 791kcal | Carbohydrates 105g | Protein 22g | Fat 35g | Sodium 348mg | Fiber 22g | Vitamin A 833IU | Vitamin C 122mg | Calcium 216mg | Iron 9mg