Vegan Recipe

Cook rice

Rinse the brown rice under cold water until the water runs clear. Combine rinsed rice, 3 cups water, 1 tbsp olive oil and 3/4 tsp kosher salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover and simmer 40–45 minutes until tender and water is absorbed. Remove from heat and let stand covered 10 minutes, then fluff with a fork.

Preheat oven to 425°F (220°C). Chop broccoli into bite-sized florets, core and slice the red bell pepper into strips, peel and cut the carrot into 1/4-inch coins or sticks, and cut the red onion into wedges. Toss the vegetables in a large bowl with 1 1/2 tbsp olive oil, 1/4 tsp ground black pepper, 1/2 tsp smoked paprika and a pinch (about 1/8 tsp) of kosher salt. Spread in a single layer on a rimmed baking sheet lined with parchment or foil. Roast for 18–22 minutes, stirring once halfway, until edges are browned and vegetables are tender-crisp. Remove from oven and set aside.

While vegetables roast, drain and rinse the canned chickpeas, then pat very dry with paper towels. Toss chickpeas with 1 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp garlic powder and 1/4 tsp kosher salt until evenly coated. Spread on a separate small rimmed baking sheet in a single layer. Roast in the 425°F oven for 18–25 minutes, shaking the pan every 6–8 minutes, until the chickpeas are golden and crisp. Remove and let cool slightly — they will crisp more as they cool.

In a blender or food processor add 1/4 cup tahini, 2 tbsp lemon juice, 1 tsp maple syrup, 1 peeled garlic clove, 1/4 cup packed parsley, 1/4 cup packed cilantro, 1/4 tsp kosher salt and 1/4 tsp black pepper. Pulse to combine, then stream in 3 tbsp water while blending until sauce is smooth and pourable. Taste and adjust seasoning or add more water for desired consistency.

Divide cooked brown rice among 4 bowls (about 3/4 cup rice per serving). Top each bowl with 1/2 cup roasted vegetables, 1/4 cup crispy chickpeas, and 1/2 cup baby spinach. Slice the avocado and place half an avocado per bowl (or quarters for 4 bowls). Drizzle about 1 1/2 tbsp green sauce over each bowl (or to taste). Sprinkle 1/2 tbsp toasted pumpkin seeds over each and add a lemon wedge on the side. Serve warm or at room temperature.

Leftovers: Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and roasted vegetables gently; keep chickpeas crisp by storing separately and adding just before serving.