- About this Recipe
- More Recipes like this
Love roasted vegetables? Make this Green Rice and Roasted Chickpeas Bowl for an easy and delicious dinner. Here, GOYA® Chick Peas are roasted until crispy along with cauliflower, and served with rich, fluffy CANILLA® Extra Long Grain Rice, fresh cilantro, garlic, lime juice, and jalapeño. Enjoy this vegan recipe any day of the week. Perfect for dinner and for lunch the next day. Yum!
Ingredients
Roasted Cauliflower and Chickpeas
Green Rice
¾ cup
packed fresh cilantro leaves
¼ cup
GOYA® Lime Juice
1 tbsp.
GOYA® Minced Garlic
1
fresh jalapeño pepper, seeded and coarsely chopped
Topping
1 lb.
green beans, trimmed and steamed
1
avocado, halved, pitted, peeled and chopped
sour cream (optional)
Directions
Step 1
Roasted Cauliflower and Chickpeas: Preheat oven to 425°F. Pat chickpeas dry with paper towel. Toss together cauliflower, chickpeas, oil and Adobo seasoning; bake for 25 to 30 minutes or until lightly charred and tender.
Step 2
Green Rice: Cook rice according to package directions. Meanwhile, in blender, mix together cilantro, lime juice, oil, garlic, jalapeño and seasoning until smooth; stir into rice.
Step 3
Divide green rice among bowls. Top with cauliflower mixture, green beans and chopped avocado. Serve a with dollop of sour cream if desired.
New from Goya
Recipe Tags
Appetizers & Snacks on dishes-desserts Breakfast & Brunch on dishes-desserts Salads on dishes-desserts Main Dishes on dishes-desserts Side Dishes on dishes-desserts Desserts & Drinks on dishes-desserts BBQ & Grilling on favorites Game Day on favorites Movie Night on favorites CIA Recipes on favorites Main Dishes on myplate Side Dishes on myplate Salads on myplate Desserts & Drinks on myplate Appetizers & Snacks on myplate Summertime on myplate Caribbean on by-region Mexico on by-region South America on by-region Central America on by-region Spain on by-region Under 60 on recipe-filterRecipe Reviews
No Reviews Yet