Veggie Bowl Recipe

Cook the brown rice

Rinse 1 cup brown rice under cold water until water runs clear. In a medium saucepan combine rinsed rice, 2 cups water, 1/2 tsp kosher salt and 1 tbsp olive oil. Bring to a boil over high heat, then reduce heat to low, cover and simmer for 40–45 minutes until tender and water is absorbed. Remove from heat and let sit covered 5–10 minutes, then fluff with a fork.

Prepare and roast vegetables

Preheat oven to 425°F (220°C). On a baking sheet toss 2 cups broccoli florets, 1 cup sliced carrot, 1 cup red bell pepper strips and 1/2 cup red onion wedges with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 3/4 tsp kosher salt and 1/2 tsp black pepper until evenly coated. Spread in a single layer (use two sheets if crowded). Roast for 18–22 minutes, stirring once halfway through, until vegetables are tender and edges are lightly browned. If chickpeas are to be roasted (optional), pat 1 cup canned chickpeas dry, toss with 1 tsp olive oil, 1/4 tsp smoked paprika and a pinch of salt, and roast on a separate sheet for 18–20 minutes until crisp.

While rice and vegetables cook, prepare fresh toppings: wash and dry 2 cups baby spinach, thinly slice 3/4 cup cucumber, halve 1 cup cherry tomatoes, slice 1 avocado and thinly slice green onions. Keep chilled until assembly.

If using canned chickpeas without roasting, drain and rinse well and season lightly with a pinch of salt and pepper. Crumble 1/4 cup feta and measure 1 tbsp toasted seeds to be sprinkled on bowls at serving.

Make the yogurt-lemon dressing

In a small bowl whisk together 1/4 cup plain Greek yogurt, 2 tsp fresh lemon juice, 1 tsp olive oil, 1 tsp honey or maple syrup, 1/2 tsp Dijon mustard, 1/2 tsp minced garlic, 1/4 tsp kosher salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning; add a splash of water (about 1–2 tsp) if you prefer a thinner consistency.

Divide the cooked brown rice evenly among 4 bowls (about 1/2 cup cooked rice per serving as a base, or more if preferred). Top each portion with a handful of baby spinach, equal portions of roasted vegetables, sliced cucumber, cherry tomatoes and sliced avocado. Add 1/4 cup chickpeas (roasted or plain) per bowl, sprinkle with crumbled feta (if using) and toasted seeds, and finish with 1–2 tbsp of the yogurt-lemon dressing. Garnish with sliced green onions and an extra crack of black pepper if desired.

Serve

Serve immediately while roasted vegetables are warm. Leftovers: store components separately in airtight containers in the refrigerator for up to 3 days; dress just before serving.