Spiced Rice Bowl with Broccoli and Chickpeas
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This recipe is featured in our Weekly Vegan Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

Need an easy weeknight meal? WellAndFull created this vegan and gluten free rice bowl that you won't get bored of. The U.S.-grown brown rice is cooked with salsa, so every part of this bowl is packed with flavor.

Want some more rice-forward dishes? Check out all of the recipes from the USA Rice campaign here.


Prep time 30mins
Cook time 45mins
Serves or Makes: 3-4
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Spiced Rice


  • 1 cup U.S.-grown long grain brown rice,
  • Pinch of salt
  • 3/ 4 cup spicy salsa



  • 1 (15 ounce) can chickpeas, drained, rinsed and dried
  • drizzle avocado oil
  • 1/ 2 teaspoon salt
  • Ground black pepper, To Taste



  • 1 small head broccoli, chopped into florets
  • drizzle avocado oil
  • 1/ 2 teaspoon salt
  • Ground black pepper, To Taste

Sunflower Cream


  • 1/ 2 cup roasted unsalted sunflower seeds
  • 1/ 2 cup water
  • 2 tablespoons olive oil
  • 1/ 4 lemon, juiced
  • 1 clove garlic
  • 1/ 2 teaspoon salt



  • Avocado
  • Pumpkin seeds


  • Step 1

    Preheat oven to 425ºF. In a small sauce pan combine rice with salt and 1 1/4 cups water. Cook according to package directions or until fluffy and tender.

  • Step 2

    Meanwhile toss chickpeas with a drizzle of avocado oil, salt, and pepper, and spread them out onto a baking sheet lined with parchment paper.

  • Step 3

    Cut your head of broccoli into florets, then toss with a drizzle of avocado oil, salt, and pepper. Spread the florets out onto a SEPARATE baking sheet lined with parchment paper.

  • Step 4

    Put the two baking sheets in the oven. Take the broccoli out after 20 minutes, and take the chickpeas out after 30 minutes.

  • Step 5

    While the chickpeas and broccoli are cooking, make the sunflower cream. Add all ingredients into a blender and blend on high until smooth and creamy.

  • Step 6

    Mix your cooked brown rice with 3/4 cup spicy salsa.

  • Step 7

    Now assemble the bowls! Divide out the rice between two bowls. Add in the broccoli and chickpeas, and drizzle with the sunflower cream (you will have some left over). Add on the avocado slices and pumpkin seeds, if desired.