These hearty and healthy Rice bowls are loaded with nutrients and bursting with flavor. This makes a great meatless dinner or lunch but you could also have it as a side with your favorite protein.
- 2 cups of your favorite rice, cooked ( 1 cup uncooked)
- 1 14-oz can chickpeas, rinsed and drained
- 2 tsp olive oil, divided
- 1/2 tsp chili powder (or cumin)
- a pinch of salt
- 3 cups leafy greens ( kale, collard, greens, swiss chard or spinach) stems removed and chopped
- 3/4 cup baby bella mushrooms, sliced
- 1 medium onion, chopped
- 2 small garlic cloves, or 1 large, chopped
- 1 tbsp lemon juice
- 1 tsp soy sauce
directions
- Preheat oven to 400F
- Start by cooking rice according to package instructions.
- In a medium bowl, mix together chickpeas, one teaspoon olive oil, chili powder and salt. Spread chickpeas on a baking sheet and bake for 15 minutes, stirring half way through baking. Remove from the oven and set aside.
- Heat one teaspoon olive oil in a large skillet. Cook onion on medium heat until soft, about 2 minutes. Add mushrooms, greens and garlic, and continue cooking for about 2 minutes, stirring occasionally. Turn off the heat. Stir in chickpeas, lemon juice and soy sauce. Adjust seasonings if needed and serve with rice.