Green Rice and Roasted Chickpeas Bowl

La Cocina Goya

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  • Ingredients
  • Directions

Ingredients

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Roasted Cauliflower and Chickpeas

4 cups

small cauliflower florets

2 cans (15.5 oz. each)

GOYA® Chick Peas, drained and rinsed

Green Rice

¾ cup

packed fresh cilantro leaves

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)

About

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!

Directions

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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.

Recipe Tags

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