Nutrition balance score
Great
Glycemic Index
50
Low
Glycemic Load
30
High
Nutrition per serving
Calories349.5 kcal (17%)
Total Fat7.7 g (11%)
Carbs60.3 g (23%)
Sugars7.9 g (9%)
Protein12.2 g (24%)
Sodium407.3 mg (20%)
Fiber10.5 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1sweet potato
peeled and chopped into bite-size pieces
230gbrussels sprouts
trimmed and halved
1yellow bell pepper
roughly chopped
0.5red onion
roughly chopped
15 ozcan of chickpeas
drained and rinsed
olive oil
to taste
salt
to taste
pepper
to taste
paprika
to taste
460gbrown rice
cooked
¼ cupplain greek yogurt
2 tablespoonslime juice
1 tablespoonfresh cilantro
chopped
salt
to taste
pepper
to taste
Instructions
Step 1
Preheat the oven to 425˚F (220˚C). Line 2 baking sheets with parchment paper.
OvenPreheatOvenPreheatStep 2
On 1 baking sheet, season the vegetables and chickpeas for the Roasted Chickpea & Veggie Brown Rice Bowl with olive oil, salt, pepper, and paprika.
Step 3
Bake for 15 -20 minutes, or until the vegetables are roasted to your liking.
Step 4
Make a grain; rice, quinoa, couscous as a base
Step 5
Mix the cilantro-lime dressing ingredients. Store in the refrigerator with the roasted vegetable and chickpea bowls for up to 4 days.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
![*0352kcal[9.0][10/10]* Cumin-Roasted Aubergine Wedges with Pumpkin Seeds, Pine Nuts, Pomegranate & Yogurt Dressing](https://art.whisk.com/image/upload/fl_progressive,h_264,w_214,c_fill,dpr_2.0/v1686513937/v3/user-recipes/60b356d7b65816d0f9596e489911882a.jpg)
