Eating healthy can be hard. I myself find it difficult to find recipes that I know are really good for me and that I also love to eat. While staying with my parents my mom and I will sometimes make meaty meals for my hubby and dad and then we make ourselves something vegetarian. My mom is a vegetarian and I am not much of a meat eater, so staying with them has created an opportunity to try out some vegetarian meals such as this one. I was inspired by this tasty recipe.
To make these grain bowls I first took a look in the fridge to see what I had to work with. I used the vegetables that were on hand and added a can of chickpeas for protein. I lightly seasoned the veggies and chickpeas and then roasted them until they were cooked and looking delicious!
I am always shocked when I eat this meal because it is so filling. I will have a bowl and only eat about a quarter or a half of a serving that I would eat of a different meal. The brown rice and veggies just fill you up in a way that other foods don’t. I also feel a better full and what I mean by that is I feel more satisfied than I do full. My body just seems to be more happy with me. I made a honey sesame sauce to go with this grain bowl but you could use whichever flavour combination you prefer. I also used a honey sesame sauce for this month’s Fantastical Food Fight as this month’s ingredient was honey!
An easy recipe that is easily customized to your favourite flavours or what is in season.
- 1 head of broccoli chopped
- 1/2 red onion chopped
- 3-4 carrots chopped
- 1 can chickpeas rinsed and drained
- olive oil for drizzling
- garlic powder
- 1/4 cup water or stock
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 1 tsp cornstarch
Preheat oven to 425. Place chopped vegetables and chickpeas in one layer on a baking sheet. Drizzle olive oil on top and season with desired seasonings. Toss together to make sure all veggies and chickpeas are seasoned and coated. Bake for 12-15 minutes and then flip the veggies to ensure equal baking. Return to oven for about 10 minutes or until veggies are tender.
Combine all the sauce ingredients in a small pot and bring to simmer. Simmer for 1-2 minutes until sauce thickens slightly.
Serve roasted veggies and chickpeas over a bed of brown rice or quinoa. Drizzle with the honey sesame sauce. If bringing lunch to go back the sauce in a small container and drizzle on top of rice and veggies when ready to eat.