Green Rice and Roasted Chickpeas Bowl
Ingredients
Roasted Cauliflower and Chickpeas
4 cups
small cauliflower florets
2 cans (15.5 oz. each)
GOYA® Chick Peas, drained and rinsed
2 tbsp.
GOYA® Extra Virgin Olive Oil
Green Rice
¾ cup
packed fresh cilantro leaves
¼ cup
GOYA® Lime Juice
2 tbsp.
GOYA® Extra Virgin Olive Oil
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)
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
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.