recipes

Spicy Vegan Rice Bowl

Spicy Vegan Rice Bowl | Well and Full | #vegan #recipe

This Spicy Vegan Rice Bowl has all the goods – spicy brown rice, roasted chickpeas and broccoli, and a delicious sunflower cream! 


This post was created in collaboration with US Grown Rice and TheFeedfeed. All opinions are my own!


Today’s recipe is one that really speaks to my personal life and eating preferences. When I’m cooking up dinner for me and my fiancé, it’s usually some sort of grain or carb (pasta, millet, quinoa, bread, you name it) paired with beans of some sort (usually chickpeas) and some veggies. This recipe checks all the boxes – it’s got U.S.-grown brown rice, roasted chickpeas, and roasted broccoli. It’s all tied together with a garlicky sunflower cream, which really takes it to the next level.

I love cooking with brown rice because it’s got that satisfying carby goodness, but is still a great source of plant-based protein and fiber. For this recipe I used a long-grain brown rice variety that was grown in the US! It takes a little longer to cook than short-grain rice, but retains its al dente texture which is perfect for these bowls. 

For my next recipe with Think Rice, I think I might do a rice-based tabbouleh that’ll really show off the herbs I have growing at my house right now! I mentioned this in my last post, how we’ve got a lot of seedlings growing over here and that we’re gearing up to have a huge garden. We have 50 (!!!) baby plants growing so I’m going to need as much inspiration as possible for ideas on how to use them! If you have any garden vegetable or herb recipes you’d like to see here, please feel free to leave me a comment or shoot me an email! :) 

Spicy Vegan Rice Bowl | Well and Full | #vegan #recipe

Spicy Vegan Rice Bowl

This spicy vegan rice bowl has all the goods - spicy brown rice, roasted chickpeas and broccoli, and a delicious sunflower cream! This recipe yields 2 large bowls.

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

Spicy Rice

  • 1 Cup Long-Grain U.S.-grown Brown Rice
  • Water
  • Pinch of Salt
  • 3/4 Cup Your Favorite Spicy Salsa

Chickpeas

  • 1 15 oz Can Chickpeas
  • Drizzle of Avocado Oil
  • 1/2 Tsp Salt
  • Black Pepper to taste

Broccoli

  • 1 Small Head Broccoli
  • Drizzle of Avocado Oil
  • 1/2 Tsp Salt
  • Black Pepper to taste

Sunflower Cream

  • 1/2 Cup Roasted Unsalted Sunflower Seeds
  • 1/2 Cup Water
  • 2 Tbs Olive Oil
  • Juice from 1/4 a Lemon
  • 1 Clove Garlic
  • 1/2 Tsp Salt

Optional Accompaniments

  • Avocado Slices
  • Pumpkin Seeds

Instructions

  1. Preheat your oven to 425 degrees F.

  2. Start by cooking your rice. Use as much water as called for on your package of rice (different varieties have different amounts of water, which is why I'm not providing an amount). Bring rice and water to a boil, then reduce to a simmer and cook until rice is al dente. When done, remove from heat and set aside.

  3. Rinse and drain your can of chickpeas, and dry them until they're completely dry. Toss with a drizzle of avocado oil, salt, and pepper, and spread them out onto a baking sheet lined with parchment paper.

  4. Cut your head of broccoli into florets, then toss with a drizzle of avocado oil, salt, and pepper. Spread the florets out onto a SEPARATE baking sheet lined with parchment paper.

  5. Put the two baking sheets in the oven. Take the broccoli out after 20 minutes, and take the chickpeas out after 30 minutes.

  6. While the chickpeas and broccoli are cooking, make the sunflower cream. Add all ingredients into a blender and blend on high until smooth and creamy.

  7. Mix your cooked brown rice with 3/4 cup of your favorite spicy salsa. 

  8. Now assemble the bowls! Divide out the rice between two bowls. Add in the broccoli and chickpeas, and drizzle with the sunflower cream (you will have some left over). Add on the avocado slices and pumpkin seeds, if desired.

  9. Serve and enjoy!

Recipe Notes

Leftovers for these rice bowls will last in the fridge for about 2-3 days.

Spicy Vegan Rice Bowl | Well and Full | #vegan #recipe

P.S.

If you make this spicy vegan rice bowl and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)

2 Comments

  • Reply
    crystal Hughes
    April 2, 2019 at 2:44 pm

    I can’t wait to try this spicy Vegan Rice bowl!! It looks gorgeous. I just love your photography and your helpful hints.

    • Reply
      Sarah
      April 2, 2019 at 3:33 pm

      Thanks so much Crystal! :)

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.