Roasted Veggie Rice Bowls
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (7)

Roasted Veggie Rice Bowls

NUTRITION · PER SERVING35M COOK
CAL 30%·PRO 26%
CARBS 70G48% OF CAL
17G FIBER43G OTHER11G TOTAL SUGAR
FAT 14G21% OF CAL
4G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fluffy rice topped with crispy roasted chickpeas, fajita-spiced peppers and onions, fresh toppings, and avocado. A vegetarian bowl with bold flavors and varied textures.

mainbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup uncooked yellow rice
  • 1-2 cups chopped romaine lettuce
  • 1 jalapeño (, sliced thin)
  • 1½ cups pico de gallo ((see recipe below))
  • hot sauce (for toppping)
  • sriracha ranch (for topping (combine sriracha + ranch to taste))
  • 1 can chickpeas ((15 oz))
  • 1 green bell pepper
  • 1 red bell pepper
  • 2 TBSP avocado oil (or olive oil)
  • ½ tsp salt and pepper (or season to taste)
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp paprika
  • ½ tsp cayenne pepper (optional - add extra for spicy chickpeas)
  • 1 cup finely diced roma tomatoes
  • ½ cup finely diced white onion
  • 1 small jalapeño (, finely diced (optional))
  • ½ lime (, juiced)
  • 2-4 TBSP chopped fresh cilantro
  • ¼-½ tsp salt (or to taste)
PREP
15M
SODIUM
1769MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.