So recently, I've been into making meals that are an all-in-one package... Things like casseroles, dishes, or bowls, like this. In my quest for healthy living, I try to make all of my recipes totally balanced, with a little bit of grains, lots of veggies, protein, and some fat, because afterall, everything is good as long as its in moderation. I try to keep at least 50% of the meal veggies, preferably fresh, and then the other components will make up the other 50%. I also think its important to use veggies and ingredients that are packed with nutrients, and low on the glycemic index.
I have seen a lot of different recipes lately using chickpeas which have a lot of protein and fiber, and are low on the glycemic index, and I have been dying to try them, so this was my go at roasted chickpeas. Since you can't really see whats inside in the photo, this bowl has brown rice at the bottom, with roasted carrots, sweet potatoes, broccoli, and chickpeas. It is topped with dressed tuscan kale, cotija cheese, and avocado! Keep reading to find out how to make this flavor packed, healthy bowls!
What You'll Need:
Filling:
1 large sweet potato
4 large carrots
1 15 oz can chickpeas (garbanzo beans)
1 large head broccoli
1 cup brown rice (dry)
1 head tuscan kale
Cotija Cheese
1 avocado
Dressing:
Paprika
Chili Powder
Cumin
Cinnamon
Red Pepper Flakes
Salt
Oil
Red Wine Vinegar
Honey
I made a mixture of paprika, chili powder, cinnamon, red pepper flakes, cumin, salt, and oil. I didn't really measure up the seasoning, but I would go for about 1 Tbsp of the paprika, chili powder, and cumin, 1 tsp of cinnamon, pepper flakes, and salt, and about 1 cup oil- something like a vegetable oil. What you are going to do is toss the vegetables in this mixture, so you really just need enough to coat all of your veggies, and have a little left over afterwards to make a dressing. You will want to take the leftover oil mixture, and add a couple Tablespoons red wine vinegar and 1 Tbsp honey to make a vinaigrette.
How to Make it:
1. Start by preheating your oven to 375 degrees, and line 2 baking sheets with tin foil.
2. Now start chopping up all of your veggies into equal sizes, like about 1 inch cubes, and drain and rinse your chickpeas.
3. You will want to toss the veggies in the oil mixture, but here is the thing- The sweet potatoes, and chickpeas will cook for 30 minutes, and the broccoli and carrots cook for about 15-20 minutes, so you will want to keep them separated. Use one cookie sheet for the chickpeas and potatoes, and the other for the broccoli and carrots. Put the chickpeas and potatoes in, and after about 15 minutes, put in the others, and cook for another 15 minutes.
4. While the vegetables are roasting, cook the brown rice according to package directions, chop the kale, cut up the avocado, crumble the cotija, and make the vinaigrette.
5. Layer the rice, and veggies in a bowl, and top with the dressed kale, avocado and cotija, and Enjoy!
I have seen a lot of different recipes lately using chickpeas which have a lot of protein and fiber, and are low on the glycemic index, and I have been dying to try them, so this was my go at roasted chickpeas. Since you can't really see whats inside in the photo, this bowl has brown rice at the bottom, with roasted carrots, sweet potatoes, broccoli, and chickpeas. It is topped with dressed tuscan kale, cotija cheese, and avocado! Keep reading to find out how to make this flavor packed, healthy bowls!
What You'll Need:
Filling:
1 large sweet potato
4 large carrots
1 15 oz can chickpeas (garbanzo beans)
1 large head broccoli
1 cup brown rice (dry)
1 head tuscan kale
Cotija Cheese
1 avocado
Dressing:
Paprika
Chili Powder
Cumin
Cinnamon
Red Pepper Flakes
Salt
Oil
Red Wine Vinegar
Honey
I made a mixture of paprika, chili powder, cinnamon, red pepper flakes, cumin, salt, and oil. I didn't really measure up the seasoning, but I would go for about 1 Tbsp of the paprika, chili powder, and cumin, 1 tsp of cinnamon, pepper flakes, and salt, and about 1 cup oil- something like a vegetable oil. What you are going to do is toss the vegetables in this mixture, so you really just need enough to coat all of your veggies, and have a little left over afterwards to make a dressing. You will want to take the leftover oil mixture, and add a couple Tablespoons red wine vinegar and 1 Tbsp honey to make a vinaigrette.
How to Make it:
1. Start by preheating your oven to 375 degrees, and line 2 baking sheets with tin foil.
2. Now start chopping up all of your veggies into equal sizes, like about 1 inch cubes, and drain and rinse your chickpeas.
3. You will want to toss the veggies in the oil mixture, but here is the thing- The sweet potatoes, and chickpeas will cook for 30 minutes, and the broccoli and carrots cook for about 15-20 minutes, so you will want to keep them separated. Use one cookie sheet for the chickpeas and potatoes, and the other for the broccoli and carrots. Put the chickpeas and potatoes in, and after about 15 minutes, put in the others, and cook for another 15 minutes.
4. While the vegetables are roasting, cook the brown rice according to package directions, chop the kale, cut up the avocado, crumble the cotija, and make the vinaigrette.
5. Layer the rice, and veggies in a bowl, and top with the dressed kale, avocado and cotija, and Enjoy!