Brown Rice Bowl With Roasted Brussels Sprouts & Sweet Potatoes

 

This is a satisfying vegan meal option. Two bites in, it made it to my top 10. The Marinated Garbanzo Beans can be kept in the refrigerator, for a quick snack. 

A YouTube demonstration is available, by clicking this link:  https://www.youtube.com/watch?v=PHJAUNq2WHU

BROWN RICE BOWL WITH ROASTED BRUSSELS SPROUTS AND SWEET POTATOES

 

MARINATED GARBANZO BEANS:

1 (15 Ounce) Can garbanzo beans, drained

1/2 Cup olive oil

1/4 Cup rice wine vinegar

3 Tablespoons water

2 Tablespoons Good Season's Italian Dressing Mix

 

ROASTED VEGETABLES:

12 Brussels sprouts, cleaned, halved

1 Large sweet potato, cubed

2 Tablespoons olive oil

3/4 Teaspoon Righteous Seasoning

 

BROWN RICE:

Pre-cooked, individual serving brown rice

1 Tablespoon water

 

TAHINI SAUCE:

2 Tablespoons marinade, from Marinated Garbanzo Beans

2 Teaspoons tahini

Dash Righteous Seasoning

 

TOPPING SUGGESTIONS:

Aleppo pepper

Dehydrated jalapeno

Pepitas

Pomegranate Seeds

 

TO PREPARE MARINATED GARBANZO BEANS:

Pour strained garbanzo beans into a mason jar. Add remaining ingredients. Shake well. Keep refrigerated, until ready to use. 

 

TO PREPARE ROASTED VEGETABLES:  Preheat convection toaster oven to 425. Place ingredients, into a large bowl. Toss to combine. Arrange vegetables, in an even layer, on a baking tray. Bake until lightly caramelized, and fork tender, approximately 12 minutes. Alternatively, bake at 400, for 30 minutes.

 

TO PREPARE BROWN RICE:

I used pre-cooked brown rice. Punch a hole into the top, of the microwavable container. Pour 1 tablespoon water into hole. Microwave per package directions. 

 

TO PREPARE TAHINI SAUCE:

Place ingredients, into a small bowl. Mix well.

 

TO ASSEMBLE:

Fluff brown rice. Spoon half the rice, into each bowl. Spoon vegetables over rice. Top with marinated garbanzo beans. Drizzle tahini. Sprinkle with your choice of topping.

 

Makes 2 servings