Roasted Veggie Rice Bowls
Enjoy a vibrant and flavorful bowl packed with roasted chickpeas, fresh veggies, and zesty pico de gallo, all topped with spicy sauces for an irresistible meal.
Ingredients
Grains
- 1 cup uncooked yellow rice
Vegetables & Legumes
- 1 can chickpeas 15 oz (rinsed and drained)
- 1 green bell pepper green bell pepper (sliced)
- 1 red bell pepper red bell pepper (sliced)
- 1 white onion white onion (finely diced)
- 2 small jalapeños (finely diced, optional)
Fresh Herbs & Fruits
- ½ lime lime juice
- 2-4 Tbsp chopped fresh cilantro
- 1 cup finely diced roma tomatoes
- 1-2 cups chopped romaine lettuce
Spices & Oils
- 2 Tbsp avocado or olive oil
- ½ tsp salt (or to taste)
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp cayenne pepper (optional, add extra for spicy chickpeas)
Sauces & Toppings
- hot sauce hot sauce for topping
- sriracha ranch sriracha ranch for topping (to taste)
Instructions
- Cook yellow rice according to package instructions (~20-25 min).
- Preheat oven to 400°F (200°C). Rinse and drain chickpeas, then toss with oil and spices. Roast for 12-14 minutes, then add peppers and onion, and roast until crispy (~15 min).
- Prepare pico de gallo by chopping onion, tomato, and jalapeño, then mixing with lime juice, cilantro, and salt.
- Fluff cooked rice and assemble bowls with lettuce, pico, jalapeños, roasted chickpeas, peppers, and onion. Top with hot sauce and sriracha ranch.
Notes
Feel free to customize toppings and sauces for extra flavor!