Hey fellow food lovers! Today, I have an especially healthy, nutritious recipe for you. It’s vegan of course, and also gluten-free. The flavor is light and refreshing, but it’s also a hearty, filling dish. Also as a quick side note – I used a new organic brand of canned garbanzo beans and was pleasantly surprised! They are pretty cheap on Amazon if you want to use the same ones I did. So, without further ado here is my vegan rice bowl with broccoli and chickpeas!
Often I’ll make a big batch of brown rice at the beginning of the week. It makes recipes like this one so quick and easy. Reheat the rice, steam the broccoli, whip up the dressing and toss it all in a bowl. Done. See, this is what drives me nuts. This is such a cheap, quick, easy meal—why can’t I find veggie rice bowls like this on the menu at most restaurants? Maybe it’s just where I live—rural midwest America. But that’s about to change.
Back to my point about not being able to find dishes like this Broccoli & Chickpea Rice Bowl on most restaurant menus. Several of the restaurants in the city we’re moving to have plenty of vegan options, and oh my gosh, am I ever excited to have a Whole Foods and Trader Joe’s!!! You have no idea. Pretty sure I belong there.
- 4 cups broccoli florets
- 2 cups cooked brown rice
- 1 15 oz. can garbanzo beans (chickpeas), drained, rinsed, patted dry
- ½ cup sliced green onions
- ¼ cup sliced almonds
- ¼ cup chopped cilantro
- 1 Tbsp fresh lemon juice
- 2 Tbsp pineapple juice*
- 2 Tbsp Dijon mustard
- 1 Tbsp olive oil
- 1 tsp Tamari (gluten-free soy sauce)
- 1 small garlic clove, minced
- ¼ tsp red pepper flakes
- salt and pepper to taste
- Steam broccoli for 3 to 5 minutes, just until tender. Add broccoli, rice, chickpeas, green onions and almonds to a large bowl. Set aside.
- Add all dressing ingredients to a small bowl and whisk with a fork until well combined. Drizzle dressing over rice mixture and toss to coat. Season with salt and pepper as desired. Sprinkle chopped cilantro on top and serve warm.
**Recipe serves 6 as a side dish. As an entrée, it serves about 3.
Up Next: Chopped Kale & Quinoa Salad