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Brown Rice Veggie Bowl Recipe

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Copycat Starbucks Hearty Veggie and Brown Rice Salad Bowl Kim's Cravings
Copycat Starbucks Hearty Veggie and Brown Rice Salad Bowl Kim's Cravings from www.kimscravings.com

Description

This brown rice veggie bowl recipe is a healthy and delicious meal that's perfect for lunch or dinner. It's loaded with fresh vegetables, plant-based protein, and whole grains, making it a complete and satisfying meal. This recipe is also perfect for meal prep as the ingredients can be prepared in advance and assembled when ready to eat.

Prep Time

The prep time for this recipe is approximately 20-25 minutes, depending on how quickly you can chop the vegetables.

Cook Time

The cook time for this recipe is approximately 30-35 minutes, including the time it takes to cook the brown rice.

Ingredients

For the brown rice veggie bowl, you will need the following ingredients:
  • 1 cup brown rice
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 cup chickpeas, drained and rinsed
  • 1 avocado, sliced
  • 1 lemon, juiced
  • Salt and pepper to taste

Equipment

For this recipe, you will need a large pot for cooking the brown rice, a sauté pan for cooking the vegetables, and a sharp knife for chopping the vegetables.

Method

1. Rinse the brown rice in a fine mesh strainer and add it to a large pot with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low and cover the pot. Cook for 25-30 minutes, or until the rice is tender and all the water has been absorbed. 2. While the rice is cooking, heat the olive oil in a sauté pan over medium-high heat. Add the sliced bell peppers, zucchini, and yellow squash to the pan and cook for 5-7 minutes, or until the vegetables are tender and lightly browned. 3. Add the chickpeas to the sauté pan and cook for an additional 2-3 minutes, or until heated through. 4. To assemble the brown rice veggie bowls, divide the cooked brown rice among four bowls. Top each bowl with the sautéed vegetables and chickpeas, sliced avocado, and a drizzle of lemon juice. Season with salt and pepper to taste.

Notes

This recipe is easily customizable based on your preferences. Feel free to substitute any of the vegetables with your favorites or add additional spices for extra flavor. This recipe can also be made in advance and stored in the refrigerator for up to 4 days.

Nutrition Info

This brown rice veggie bowl recipe makes four servings. Each serving contains approximately:
  • Calories: 362
  • Protein: 9g
  • Carbohydrates: 50g
  • Fat: 15g
  • Fiber: 12g

Recipe Tips

To save time, you can use pre-cooked brown rice or a rice cooker to cook the rice. You can also use canned chickpeas instead of dried chickpeas, just be sure to drain and rinse them before using. To make this recipe vegan, simply omit the cheese or use a vegan cheese alternative.

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