Vegetarian Recipe

Cook rice

Rinse 1 cup brown rice under cold water until water runs clear. In a medium saucepan bring 2 cups water and 1 tsp salt to a boil. Add rice, reduce heat to low, cover and simmer 40–45 minutes until tender and liquid is absorbed. Remove from heat, drizzle 1 tbsp olive oil, fluff with a fork and keep covered for 5 minutes.

Prepare vegetables

Preheat oven to 425°F (220°C). Cut broccoli into bite-size florets. Core and slice the red bell pepper into strips. Slice zucchini into half-moons and peel then slice carrot diagonally into 1/4-inch pieces. Place all cut vegetables in a large bowl.

Season and roast

Add 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp black pepper and 1/2 tsp salt to the vegetables. Toss to coat evenly. Spread vegetables in a single layer on a rimmed baking sheet. Roast 18–22 minutes, tossing once halfway, until edges are browned and vegetables are tender. Remove from oven and set aside.

Prepare chickpeas

While vegetables roast, pat canned chickpeas dry with paper towels to remove excess moisture. Option A: For a warm slightly crispy texture, toss chickpeas with a pinch of salt and a tsp of olive oil and spread on a small baking sheet; roast in the oven for 10–12 minutes until slightly golden. Option B: For a softer texture, simply warm them in a small saucepan over medium heat for 3–4 minutes. Remove and keep warm.

Assemble toppings

Toast pumpkin seeds in a dry skillet over medium heat, stirring, for 2–3 minutes until fragrant (watch closely). Crumble feta if using and chop parsley.

Mix dressing

In a small bowl whisk together 1/4 cup plain Greek yogurt, 2 tbsp lemon juice, 2 tsp olive oil, 1 tsp honey or maple syrup, 1 minced garlic clove, 1/4 tsp salt and 1/4 tsp black pepper until smooth and slightly thick. Taste and adjust lemon or salt to preference.

Divide the cooked brown rice between two bowls (servings). Top each bowl with an even portion of the roasted vegetables and chickpeas. Drizzle dressing over the bowls (about half each) and sprinkle with crumbled feta (optional), toasted pumpkin seeds and chopped parsley. Serve immediately while warm, or chill for 30 minutes for a cool grain salad.