Bowl Of The Day Recipe

Rinse the rice under cold water until the water runs clear. This removes excess starch.

In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil.

Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the water is absorbed.

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Add the bell peppers, zucchini, and carrots to the skillet. Sauté for 5-7 minutes until they begin to soften.

Stir in the spinach and cherry tomatoes. Cook for an additional 3-4 minutes, or until the spinach is wilted and the tomatoes are slightly blistered.

Add the drained chickpeas to the skillet and stir to combine with the vegetables.

Pour in the soy sauce, and season with salt, black pepper, and red pepper flakes. Stir everything together and cook for another 2 minutes to heat the chickpeas through.

Fluff the cooked rice with a fork and divide it into bowls.

Top the rice with the sautéed vegetable and chickpea mixture.

Serve warm, garnished with additional red pepper flakes if desired.