What you'll be getting:

Roasted Chickpeas with Veggies and Rice

Per Serving

125 g veggies (broccolini, green beans, carrots- tossed with a little oil and lemon juice)

100 g chickpeas (tossed with oil, salt, pepper and nutritional yeast) 

1/4 c brown rice* (with fines herbes, nutritional yeast, salt, pepper) 

2 oz seasoning sauce (lemon juice, fines herbes, golden balsamic, nutritional yeast, avocado oil, salt, and pepper) 

*You will need 2/3 c water per serving of rice

 

Equipment needed: Oven-safe pan with a lid, lined sheet pan

Preheat oven to 400 degrees. 

Place the rice and 2/3 c water (per serving) in a pan that has a lid. 

Place the veggies on the sheet pan. 

When the oven reaches 400, place the sheet pan and the rice in the oven. If you do not have an oven-safe pan, you can cook on the stove top at a low simmer for 15-20 minutes. After the veggies go in the oven set a timer for 10 minutes. 

After 10 minutes, remove the sheet pan from the oven and add the chickpeas to it. 

Drizzle half of the seasoning sauce over the veggies and chickpeas. Then return the sheet pan to the oven and set another timer for 10 minutes. 

When your second timer goes off, remove the sheet pan and rice from the oven. 

Add the rice to the sheet pan and drizzle the remaining sauce over top. Mix everything together and then plate

From start to finish this dinner takes under 25 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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