Prep Time:15 minsAdditional Time:20 minsTotal Time:35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:20 minsTotal Time:35 minsServings:4Yield:4 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil, divided½teaspoongarlic powder¼teaspoonsalt¼teaspoonground pepper4cupsbroccoli florets2mediumred bell peppers, quartered1cupsliced red onion3cupscooked brown rice1(15 ounce) canchickpeas, rinsed4tablespoonsprepared pesto
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsextra-virgin olive oil, divided
½teaspoongarlic powder
¼teaspoonsalt
¼teaspoonground pepper
4cupsbroccoli florets
2mediumred bell peppers, quartered
1cupsliced red onion
3cupscooked brown rice
1(15 ounce) canchickpeas, rinsed
4tablespoonsprepared pesto
DirectionsPreheat oven to 450 degrees F.Whisk 2 tablespoons oil, garlic powder, salt and pepper together in a large bowl. Add broccoli, peppers and onion; toss to coat. Transfer to a large rimmed baking sheet and roast, stirring once, until the vegetables are tender, about 20 minutes. Chop the peppers when cool enough to handle.Stir the remaining 1 tablespoon oil into rice. Place about 3/4 cup of the rice in each of four 2-cup microwave-safe, lidded containers. Divide chickpeas and the roasted vegetables among the bowls. Top each with 1 tablespoon pesto.To reheat: Microwave each container on High until heated through, 1 to 2 minutes.TipsTo make ahead: Prepare through Step 3 and refrigerate for up to 4 days.Originally appeared: EatingWell.com, March 2018
Directions
Preheat oven to 450 degrees F.Whisk 2 tablespoons oil, garlic powder, salt and pepper together in a large bowl. Add broccoli, peppers and onion; toss to coat. Transfer to a large rimmed baking sheet and roast, stirring once, until the vegetables are tender, about 20 minutes. Chop the peppers when cool enough to handle.Stir the remaining 1 tablespoon oil into rice. Place about 3/4 cup of the rice in each of four 2-cup microwave-safe, lidded containers. Divide chickpeas and the roasted vegetables among the bowls. Top each with 1 tablespoon pesto.To reheat: Microwave each container on High until heated through, 1 to 2 minutes.TipsTo make ahead: Prepare through Step 3 and refrigerate for up to 4 days.
Preheat oven to 450 degrees F.
Whisk 2 tablespoons oil, garlic powder, salt and pepper together in a large bowl. Add broccoli, peppers and onion; toss to coat. Transfer to a large rimmed baking sheet and roast, stirring once, until the vegetables are tender, about 20 minutes. Chop the peppers when cool enough to handle.
Stir the remaining 1 tablespoon oil into rice. Place about 3/4 cup of the rice in each of four 2-cup microwave-safe, lidded containers. Divide chickpeas and the roasted vegetables among the bowls. Top each with 1 tablespoon pesto.
To reheat: Microwave each container on High until heated through, 1 to 2 minutes.
Tips
To make ahead: Prepare through Step 3 and refrigerate for up to 4 days.
Originally appeared: EatingWell.com, March 2018
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Nutrition Facts(per serving)484Calories21gFat64gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
