Brown Rice, Chickpea, Veggie Bowl

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is a protein-rich alternative, while white rice is often less expensive.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are often more affordable and provide similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly option with a neutral flavor.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Dried parsley is a cost-effective option with a longer shelf life.

Boil 2 cups of water in a pot.

Add 1 cup of brown rice to the boiling water.

If you have leftover brown rice, you can skip this part.

Cut 2 cups of broccoli into pieces.

To steam the broccoli, add 1/4 cup of water into a bowl, place a plate on top, and microwave for 2 to 3 minutes.

Dice 1 cup of red bell pepper and set aside in a bowl.

Prepare 1 cup of tomatoes in the same way as the bell pepper and set aside.

Off camera, measure out 2 cups of chickpeas and 2 tablespoons of balsamic vinaigrette.

Start preparing the bowl by adding 1/2 cup of brown rice as the starch serving.

Add 1 cup of chickpeas to the bowl.

Add 2 tablespoons of feta cheese as the protein serving.

Add the 2 cups of prepared vegetables to the bowl.

Drizzle 1 tablespoon of balsamic vinaigrette over the bowl as the healthy fat serving.

Present the finished chickpea brown rice veggie bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary