Veggie Bowl Recipe

Cook rice

Rinse 1.5 cups rice in a fine mesh sieve under cold water until water runs mostly clear. Combine rinsed rice, 3 cups water and 1/2 tsp kosher salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a low simmer and cover. Cook for 35–40 minutes for brown rice (or 15–18 minutes for white) until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 10 minutes; fluff with a fork.

Prepare vegetables

Preheat the oven to 425°F (220°C). Peel and dice the sweet potato into 1/2-inch cubes. Cut broccoli into bite-sized florets. Core and slice the red bell pepper into strips.

Season and roast

On a rimmed baking sheet, toss sweet potato, broccoli and red pepper with 2 tbs olive oil, 1/2 tsp smoked paprika, 1/4 tsp black pepper and 1/2 tsp kosher salt until evenly coated and in a single layer. Roast for 20–25 minutes, tossing halfway, until sweet potato is tender and edges are lightly browned and broccoli is crisp-tender. If pieces finish earlier, remove them to avoid overcooking.

Sauté mushrooms and wilt greens

While vegetables roast, heat 1 tbs olive oil in a large skillet over medium-high heat. Add sliced mushrooms and sauté 4–5 minutes until they release moisture and begin to brown. Add minced garlic and cook 30 seconds until fragrant. Add baby spinach and 1/4 tsp salt; sauté 1–2 minutes until just wilted. Finish with 1 tbs lemon juice and remove from heat.

Prepare chickpeas and avocado

If using canned chickpeas, drain and rinse them. For a warm, slightly crisp chickpea: heat a small nonstick skillet over medium, add chickpeas and sauté 3–4 minutes with a pinch of salt until heated through and slightly toasty. Halve and pit the avocado, then slice or dice just before serving to prevent browning. Slice green onions thinly.

Whisk dressing

In a small bowl, whisk together 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp maple syrup, 1 tsp grated ginger and 1 tsp water. Taste and adjust: add up to 1/2 tsp more maple for sweetness, or a pinch more red pepper flakes for heat. Stir in 1/4 tsp red pepper flakes.

Divide the fluffed rice between 4 bowls (about 3/4 cup cooked rice per serving if using the ingredient amounts above). Arrange roasted vegetables, sautéed greens & mushrooms and chickpeas in separate sections on top of the rice. Add sliced avocado and sprinkle green onions and toasted sesame seeds over each bowl.

Drizzle the dressing over each bowl (about 1.5 tbs per bowl) or serve on the side. Serve warm. Leftovers: store components separately in airtight containers in the fridge up to 3–4 days; reheat roasted veg and rice, then assemble.