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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

Cooking terms for this recipe

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.

What you need

Medium pan

Large bowl

Small pot with lid

Small bowl

Cooking Instructions

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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).

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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.

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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.

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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.

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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.

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Step 6: PLATE YOUR DISH

Divide mixture between two bowls. Enjoy!