About the Recipe
We have been enjoying making roasted chick pea bowls as an easy meal prep meal and alternative to eating meat. They are super tasty and keep us full, especially when we add in a lot of veggie toppings. This is by far my favorite healthy nutrient dense meal right now.
This is an entire meal recipe with a few different things happening at once but also very simple and easy. Super delicious and wholesome with the flavors. You can add as much seasoning as you'd like or reduce. This recipe is also a little informal as I explain just because there are so many ways you can make these bowls enjoyable for you.
Ingredients
Two cans of Chick Peas
One large Red Onion
Two Cups of Jasmine Rice
Olive Oil
2 Tablespoons of Garlic Powder
2-3 Tablespoons Tumeric
2-3 Tablespoons Coriander
2 Tablespoons Cumin
2 Tablespoons Paprika
1 teaspoon salt
1 dash of pepper
Toppings
One Cucumber chopped
2 Carrots shredded or baked in olive oil
Sour Cream or Dressing of Choice on top
Lime and Dill (optional used with sour cream to create drizzle)
Optional other toppings (lettuce, peanuts, cilantro, peppers, parsley)
Preparation
Step 1
Cook the rice according to the package, if you are cooking for more double the recipe as needed. But 2 cups of rice with 3 cups of water boiled usually is great for 4 servings for us.
Step 2
While the rice is cooking, I set the oven to 425 degrees Fahrenheight, get out a cookie sheet (line with aluminum foil and spray with olive oil to make it non stick). Drain the canned chick peas and pour into a bowl. Then proceed to chop the red onion in half from top to bottom and then into thin slices and add them into the same bowl with the chick peas.
Step 3
I then add the seasonings to the bowl of onions and chick peas.
2 Tablespoons of Garlic Powder
2 Tablespoons Turmeric
2 Tablespoons Coriander
2 Tablespoons Cumin
2 Tablespoons Paprika
1 teaspoon salt
1 dash of pepper
I toss them more so they are equally covered. Then I pour the bowl onto the baking sheet and place them in the oven for about 18-20 minutes depending how roasted you'd like them.
Step 4
Lastly, I prepare the extra toppings for my chick pea rice bowls. So I'll chop a cucumber into small pieces, shred the carrots, chop some bell peppers if desired.
Optional:
Sometimes we roast diagnolly cut chopped carrots in the oven for 5-10 minutes.
Sometimes we get out the sour cream with one lime, squeeze in the juice, add some dill, and some water to make it runny as a drizzle. It's delicious and fresh!
Step 5
With the rice being cooked and the chick pea & onions out of the oven. We just start making our bowls. With the rice first, then the chick peas and onions, and then the toppings we desire, and top with dressing. Lately, we do the lime sour cream dill dressing often.
What's awesome about this recipe is if your macro/calorie counting you can measure each component before adding to your bowl. You can even monitor how much olive oil you use. It's wonderful for us! Hope you enjoy it! You can really change this recipe up for your needs!