Parmesan Roasted Chickpea Grain Bowl
Parmesan Roasted Chickpea Grain Bowl with roasted vegetables and kale served with brown rice is an easy protein meal. This recipe is easy to modify for a plant-based diet by using a non-dairy parmesan substitute. Try mixing and matching with different vegetables.
Ingredients
Serves: 3-4 Time: 45 minutes
Parmesan Roasted Chickpea Grain Bowl
- 1 can chickpeas, drained & rinsed
- 1/2 yellow onion, diced
- 1 yellow squash, diced
- 1 large carrot, diced
- 10 oz. cherry tomatoes
- 1/2 cup red cabbage, chopped
- 2 Tbs olive oil
- 1 tsp italian seasoning
- 1 tsp black pepper
- 1/2 tsp dried thyme
- Salt to taste
- 1 Tbs Apple cider vinegar
- 1/2 cup parmesan or cashew parmesan
- 2 cups kale, chopped & stems removed
- 1 cup brown rice
Directions
- Preheat the oven to 350ºF
- Prepare your chickpeas and vegetables by adding everything except the kale to a mixing bowl.
- Mix with the olive oil, apple cider vinegar, parmesan, and seasoning, and sprinkle with a generous pinch of salt. Stir into the vegetables and place in the oven for 30 minutes.
- Meanwhile, prepare your rice according to its package, if using a rice cooker be sure to use the brown rice setting.
- After about 30-40 minutes, check on your vegetables. If you’d like an extra roasted flavor, increase the temperature to 400ºF and roast for 15 minutes, or keep the oven at 350º and roast for another 15-20 minutes or until veggies are soft and cooked through.
- Remove the vegetables from the oven, turn off the oven, and plate the vegetables with the rice and kale. Serve and enjoy!
Nutrition Information
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