Roasted Veggie Brussel Sprout Bowl
Prep Time
- Prep | 5 minutes
- Cook | 25 minutes
- Ready in | 30 minutes
Utensils
- Medium Sauce
- Baking Tray
Ingredients we send
- Tinned Chickpeas
- Broccoli
- Lemon
- Brussel Sprouts
- Medium Grain Brown Rice
- Cumin
- Mixed Herbs
Ingredients you’ll need
- Oil Of Choice
- Salt & Pepper
NUTRITION PER 1 SERVING
Calories 2070kj , Fat 7.8g, Proteins 20.7g, Carbs 65.1g
Method
- Preheat oven to 220 degrees, drain and wash chickpeas. Chop broccoli into bite-sized floret pieces, roughly chop brussel sprouts into halves.
- Boil a kettle. Rinse the brown rice and place in a saucepan with boiling water and a pinch of sea salt. Simmer for 20-25 mins.
- Place chickpeas, broccoli and brussel sprouts onto a baking tray, cover in oil, salt, pepper, mixed herbs and cumin, roast for 18-20 minutes, or until all vegetables and chickpeas are crispy.
- Make a bed of rice and add vegetables on top, and squeeze of lemon. Enjoy.
