Description
Chickpea Vegetable Rice Bowl made with brown rice, fresh vegetables, chickpeas, and a creamy cashew Dijon dressing. A healthy and satisfying vegan dinner option.
Ingredients
1 (15-ounce) can chickpeas, drained and rinsed
2 cups uncooked brown rice
4 cups water
1 tablespoon olive oil
Juice of 1 lime
1/4 cup fresh cilantro, finely chopped (plus extra for garnish)
1 cup raw cashews, soaked in hot water for 20 minutes and drained
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon maple syrup
2 to 4 tablespoons water (to thin dressing as needed)
5 cups chopped fresh greens (kale, spinach, or romaine lettuce)
4 cups chopped fresh vegetables (such as cauliflower, broccoli, cherry tomatoes, and cucumber)
Salt and black pepper to taste
Instructions
1. In a medium saucepan, bring 4 cups of water to a boil. Add the brown rice, reduce heat to low, cover, and simmer for about 35 to 40 minutes or until tender. Remove from heat and let sit covered for 5 minutes.
2. Fluff the rice with a fork. Stir in olive oil, lime juice, and chopped cilantro. Season with salt to taste.
3. While the rice cooks, prepare the dressing. In a blender, combine soaked cashews, Dijon mustard, lemon juice, maple syrup, and 2 tablespoons of water. Blend until smooth and creamy, adding more water as needed to reach desired consistency.
4. Chop all greens and vegetables and place them in separate bowls for easy assembly.
5. To assemble, divide the rice among serving bowls. Top with chickpeas, fresh greens, and chopped vegetables.
6. Drizzle generously with cashew Dijon dressing and sprinkle with additional fresh cilantro before serving.
Notes
Store components separately for meal prep and assemble just before serving for best texture.
Adjust dressing consistency with additional water if needed.
Add seasonal vegetables for variation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Easy Dinner Ideas
- Method: Stovetop
- Cuisine: American