Recipe: Roasted Cauliflower, Chickpea, and Brown Rice Bowl

This gluten free grain bowl is a hearty and complete meal!

Yields: 4 servings
Total Preparation Time: 45 minutes

Ingredients

• 1 cup brown rice
• 1 medium cauliflower, cut into 1 inch florets
• 3 tablespoons extra-virgin olive oil, divided
• Sea salt and pepper, to taste
• 1/2 teaspoon smoked paprika
• 1 (14 oz) can chickpeas drained, rinsed
• ¼ cup chopped raw walnuts
• 2 tablespoons finely chopped fresh parsley
• 1 large green onion, chopped
• Juice of 1 large lemon
• Sea salt and pepper, to taste
• 1 tablespoons finely chopped fresh mint

Instructions

1. Cook the brown rice according to package directions.
2. Preheat oven to 400 degrees. Prepare a rimmed baking sheet with parchment paper.
3. Lay cauliflower on a single layer on the baking sheet; drizzle with 1 tablespoon olive oil,sprinkle with sea salt, pepper and smoked paprika. Toss to evenly coat.
4. Roast for 10 minutes , remove from oven and add chickpeas and stir. Return to oven and roast for 15 minutes more or until golden brown.
5. In a large bowl, combine the cooked rice, roasted chickpeas, roasted cauliflower, walnuts, parsley, and scallions.
6. In a small bowl, whisk lemon juice, remaining 2 tablespoons olive oil, sea salt, and pepper.
7. Drizzle over rice mixture and toss to combine.
8. Add fresh mint and toss again. Serve.