Roasted Vegetable and Chickpea Bowl
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Servings: 3 servings
Course: Lunch-To-Go, Main Dish
Author: Heather Nicholds
- 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
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.
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