By ashley park
In a large bowl, mix the cooked brown rice and chickpeas together.
Add the mixed roasted vegetables to the rice and chickpeas. Toss gently to combine.
Drizzle the tahini dressing over the rice and vegetable mixture. Stir gently until everything is well-coated with the dressing.
Toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes until they are slightly browned and fragrant.
Sprinkle the toasted pumpkin seeds over the rice bowl.
Garnish with freshly chopped parsley.
Season with salt and black pepper to taste. Serve the rice bowl at room temperature or slightly warm.
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By ashley park
This Vegetarian Gluten-Free Lunch Dinner recipe is ready in 15 minutes and features cooked brown rice, cooked chickpeas, mixed roasted vegetables (zucchini, bell pepper, red onion, carrot) and other delicious ingredients. Contains 450 calories total.
In a large bowl, mix the cooked brown rice and chickpeas together.
Add the mixed roasted vegetables to the rice and chickpeas. Toss gently to combine.
Drizzle the tahini dressing over the rice and vegetable mixture. Stir gently until everything is well-coated with the dressing.
Toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes until they are slightly browned and fragrant.
Sprinkle the toasted pumpkin seeds over the rice bowl.
Garnish with freshly chopped parsley.
Season with salt and black pepper to taste. Serve the rice bowl at room temperature or slightly warm.
Calories per Serving: 450
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