I love easy food. When I come home from work I certainly don’t want to pour over a complex 25 step recipe…enter the roasted veggie bowl. I particularly love this weeknight dinner because you can pretty much throw whatever you want in it. Have some broccoli in the fridge that is starting to look limp, throw it in! have 15 pounds of cous cous in your cabinet, throw it in! Have a cilantro plant that needs to be pruned, throw it on!

For this particular rendition, I went with:

White rice, brussel sprouts, onion, garlic, carrots, olive oil, garlic powder, cayenne, curry powder, quick pickled red cabbage and red onion, spicy quick pickled carrots, fried chickpeas, and Trader Joes Carrot, Ginger, Miso Dressing.

This is what I put in solely because this is what I had in the fridge, you can mix this up with whatever vegetables you have laying around and whatever grain is taking up space in your cabinet, I encourage you to get creative and try out new and fun combinations!

Directions:

1. Preheat oven to 400 degrees
2. Measure out your desired quantity of rice and set it to cook in a rice cooker or on the stovetop
3. While the rice is cooking chop up your desired pickled vegetables, I did red cabbage, red onion, and carrot
   1. For the Cabbage: finely slice the cabbage and red onion and stuff into a mason jar. Add vinegar and water in a 2:1 ratio, with 1tsp of sugar and 2 tsp salt
   2. For the carrot: very finely slice the carrot, I did this with a peeler, and add to mason jar. Add vinegar and water in a 2:1 ratio, with 1tsp of sugar, 2 tsp salt, and 1 tsp red pepper flakes
4. Set the pickles aside
5. Chop your vegetables to their desired size and spread out on a baking sheet
6. Drizzle with olive oil and season with desired spices, I did garlic powder, cayenne, salt and pepper, and curry powder for the carrots
7. Place the veggies in the oven to roast for about 25-35 minutes mixing occasionally
8. While your veggies are roasting you are going to fry your chickpeas
   1. Drain and rinse a can of chickpeas and give them a little toss in the colander
   2. Heat up 4 tbsp. of neutral oil in a pan until shimmering
   3. Add the chickpeas constantly moving them around until they are crisp and golden
   4. Remove from pan and place on a paper towel
9.  At this point everything should be cooked and it is time to assemble!
10. Please your rice in a bowl and top with the roasted veggies, a pinch of each pickled veggie, a handful of crunchy chickpeas, and sprinkle with whatever dressing/sauce that you fancy. Enjoy!

 

Don’t forget to save any leftovers that you have, this makes for a delicious, colorful salad the next day. All you have to do is throw all the toppings over a bed of fresh lettuce and you’ll be the envy of the office!