Roasted Veggie Brussel Sprout Bowl

roasted veggie brussel sprout bowl
Prep Time
  • Prep | 5 minutes
  • Cook | 20 minutes
  • Ready in | 35 minutes
  • Medium Sauce
  • Baking Tray
Ingredients we send
  • Tinned Chickpeas
  • Broccolini
  • Brussel Sprouts
  • Lemon
  • Medium Grain Brown Rice
  • Cumin
  • Mixed Herbs
Ingredients you’ll need
  • Oil Of Choice
  • Salt & Pepper

Calories 2070kj , Fat 7.8g, Proteins 20.7g, Carbs 65.1g



  1. Pre heat oven to 220 degrees, drain and wash chickpeas. Chop the ends off the broccolini, & chop brussel sprouts roughly into halves.
  2. 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.
  3. Place chickpeas, broccolini and brussel sprouts onto a baking tray, cover in oil, salt, pepper, mixed herbs and cumin, roast for 20-25 minutes, until all vegetables and chickpeas are crispy.
  4. Make a bed of rice and add vegetables on top,  squeeze lemon juice on top on. Enjoy.


Ready to get started?