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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 30 minutes
Cook time 45 minutes
Yield: Serves or Makes 3-4
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.
Meanwhile toss chickpeas with a drizzle of avocado oil, salt, and pepper, and spread them out onto a baking sheet lined with parchment paper.
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.
Put the two baking sheets in the oven. Take the broccoli out after 20 minutes, and take the chickpeas out after 30 minutes.
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.
Mix your cooked brown rice with 3/4 cup spicy salsa.
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.