Herby Rice Bowl with Roasted Vegetables, Crispy Chickpeas, and Wilted Chard
Our friend Sarah Nielson of the blog The Third Sunday shared this super simple and awesome veggie-packed rice bowl. It comes together quickly and it utilizes the chard stems to cut down on waste. Her simple formula for success: herbs + lemon = magic!
- 1 c dry white rice of choice, rinsed and drained (you could use brown but it will take longer)
- 4 Tbsp mixed dried herbs; I used dill and parsley
- Juice and zest of 2 small lemons or one large lemon
- 1 can chickpeas, rinsed, drained, and thoroughly dried; skins removed if you have time (it makes a big difference)
- 1 Tbsp reserved water from the chickpea can
- Drizzle of oil (optional)
- 2 Tbsp nutritional yeast
- 1-2 tsp paprika
- Generous pinch of salt + pepper
- 2 broccoli heads, cut into florets (+chop the stems into similar-size pieces and roast those too!)
- 2 red peppers, cut into strips
- 1 pint cherry tomatoes, halved
- A few small lemons, cut into slices and deseeded
- Drizzle of oil, salt and pepper to taste
- 1 bunch rainbow chard, leaves cut into ribbons and stems chopped
- 2-4 small onions, roughly chopped
- Salt and pepper to taste
Preheat your oven to 425 degrees F.
Cook the herbs, lemon and rice together in a rice cooker or on the stovetop per the package's instructions.
For the chickpeas, add all of the ingredients to a bowl and stir well to coat. They will seem a little dry with all the nutritional yeast, but that will make them more crispy! Spread on a baking sheet and bake for 10 minutes or until golden and crunchy. Set aside until the veggies are done (they won’t be done roasting yet).
For the roasted veggies, spread the broccoli, red pepper, tomatoes, and lemon slices on a baking sheet. Drizzle with a little oil, salt and pepper and roast for 25-30 minutes or until they reach your desired doneness. The peppers might take a little longer, so you might want to keep your veggies separate on the tray.
Meanwhile, sauté the onion in a little oil in another pan until translucent. Add the chard stems, cook for a minute or two, then add the chard leaves. Add salt and pepper to taste and remove from heat before the chard loses its vibrancy.
Plate it up! Scoop some rice into a bowl and top with the veggies, some chickpeas, and a couple of roasted lemon slices. Enjoy!
This recipe calls for lots of creativity! It's a great way to use different veggies from your Imperfect box. Try swapping chard for another of your favorite leafy greens, and add any other roasted veggies, like cauliflower, parsnips and squash! If you've got fresh herbs like basil, mint, or dill around, try using those instead of dried herbs. Let your taste buds be your guide!