Brown Rice & Root Veggie Grain Bowl

Brown Rice & Root Veggie Grain Bowl with kale and topped with a simple mustard dressing is nutritious and easy to prepare. Brown rice is high in fiber, magnesium, and nutrients and makes for a complete protein when paired with a bean such as chickpeas.

Ingredients

Serves: 4 Time: 45-50 minutes

Brown Rice & Root Veggie Grain Bowl

• 1 cup brown rice
• 2 cups water
• 1 can chickpeas, drained & rinsed
• 1/2 large yellow onion, diced
• 1 medium carrots, diced
• 1/2 bell pepper, diced
• 1 large parsnip, thinly sliced
• 1-2 cups kale, chopped & stems removed
• 1/2 cup broccoli florets, chopped
• 1 tsp paprika
• 1 tsp black pepper
• 1/2 tsp dried thyme
• 1 tsp garlic powder
• Salt to taste
• 1 Tbs olive oil
• 1/2 Tbs tomato paste
• 1 Tbs Apple cider vinegar

Mustard Dressing

• 1/2 Tbs dijon mustard
• 1 tsp olive oil
• 1 tsp apple cider vinegar
• Dash of salt and black pepper, or to taste
• 1/4 tsp garlic powder
• 1 tsp honey

Directions

1. Preheat the oven to 350ºF
2. Prepare your vegetables and add everything except the kale to a mixing bowl.
3. Mix with the olive oil, tomato paste, apple cider vinegar, and seasoning and sprinkle with a generous pinch of salt and pepper. Stir into the vegetables and place in the oven for 30 minutes.
4. Meanwhile, prepare your rice according to its package, if using a rice cooker be sure to use the brown rice setting.
5. In a small mixing bowl, combine the dijon mustard and other dressing ingredients and mix together well.
6. After about 30-40 minutes, check on your vegetables. If you’d like an extra roasted flavor, increase the temperature to 400ºF and roast for 15 minutes, or keep the oven at 350º and roast for another 15-20 minutes or until veggies are soft and cooked through.
7. Remove the vegetables from the oven, turn off the oven, and serve the vegetables the rice, kale, and top with mustard dressing.
8. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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