Crispy Brussels Sprouts & Chickpea Rice Bowl

Fresh and light rice bowl with crispy Brussels sprouts and chickpeas, toasted almonds, green onions and a tangy lemon-tamari vinaigrette.

Difficulty: Easy

Time: 30-35min

This dish is Gluten-Free & Vegan

Calories: 647 Fat: 11g Carbs: 111g Protein: 26g

Chickpeas – also known as garbanzo beans – are a type of legume power-packed with protein, fiber, vitamins and minerals. We crisp them up with Brussels sprouts to add extra depth of flavor before tossing them with a zippy vinaigrette and serving over rice.

Ingredients

Brussels sprouts

Chickpeas

Lemon

Almonds

Dijon mustard

Tamari

Red pepper flakes

Basmati Rice

Green Onions

Bias slice Cutting or slicing on a diagonal angle

Zest The peel of, or grating of a citrus peel for flavor.

Vegan The practice of abstaining from the use of animal products.

Medium pan

Large bowl

Small pot with lid

Small bowl

Step 1: COOK THE RICE

Read through the entire recipe before getting started. Add 1 Tbsp. oil to small pot over medium-high heat. Add rice; cook for 1 min. Add 1 ¼ cups water and stir. Bring to boil; cover and reduce heat to low. Cook for 20 min. Once done, fluff with fork. While rice is cooking; move on to Mise en Place (Step #2).

Step 2: MISE EN PLACE

Wash and dry all produce. Cut Brussels sprouts into quarters. Zest lemon; cut in half, then juice. Bias slice green onions. Drain chickpeas and rinse well.

Step 3: SAUTE THE VEGETABLES

Heat 3 Tbsp. oil in medium pan over medium heat. When pan is hot add Brussels sprouts; sauté until golden brown and soft, about 5-6 min. Remove Brussels sprouts from pan and place in a large bowl. Add chickpeas and 1 Tbsp. oil to previously used pan, still over medium heat. Sauté until golden brown on all sides, about 5-6 min. Remove from pan, and add to Brussels sprouts' bowl.

Step 4: TOAST THE ALMONDS

Add almonds to previously used pan still over medium heat. Sauté until lightly toasted, about 2-3 min. Remove from pan and add to bowl with chickpeas and Brussels sprouts.

Step 5: FINISH THE RICE BOWL

Combine dijon, tamari, red pepper flakes, 3 Tbsp. oil, 1 Tbsp. lemon juice, 2 tsp. lemon zest, and 1 Tbsp. water in a small bowl. Mix until incorporated into a vinaigrette. Add vinaigrette, cooked rice and green onions to the large bowl with remaining ingredients. Toss until well incorporated.

Step 6: PLATE YOUR DISH

Divide mixture between two bowls. Enjoy!