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Roasted Vegetable and Chickpea Bowl

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Lunch-To-Go, Main Dish
Servings: 3 servings
Author: Heather Nicholds

Ingredients

  • 1 bulb fennel, sliced
  • 1 bunch asparagus, cleaned, trimmed, and chopped in thirds
  • 2 cup mushrooms, chopped
  • 1 bell pepper, chopped
  • 3 cups Brussels sprouts, finely chopped
  • 4 clove fresh garlic, chopped
  • 1 1/2 cup chickpeas, cooked and rinsed
  • 1 Tbsp olive oil
  • 1 tsp cumin, or coriander
  • 1/2 tsp sea salt
  • 3 cups cooked brown rice

Instructions

  • Toss the veggies and chickpeas with the oil, salt and spice. I find the best way is to use my (clean) hands. Put in the oven for 30 minutes at 350F.
  • Once cooked, serve the roasted veggies with cooked quinoa or brown rice, adding some fresh greens if you like, and drizzling with dressing.
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Nutrition

Calories: 492kcal | Carbohydrates: 88g | Protein: 21g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 496mg | Potassium: 1385mg | Fiber: 18g | Sugar: 13g | Vitamin A: 3250IU | Vitamin C: 248.3mg | Calcium: 160mg | Iron: 7.6mg