Home Recipes Spicy Vegan Brown Rice Bowl

Spicy Vegan Brown Rice Bowl

This spicy vegan rice bowl has all the goods – spicy flavor, U.S.-grown brown rice, roasted chickpeas and broccoli, and a delicious sunflower cream!

Featuring U.S. Rice

	Spicy Rice
128 g	U.S. Brown Long Grain Rice
	Pinch of Salt
170 g	Spicy Salsa
	Water
	Chickpeas
400 g	Can Chickpeas
	Avocado Oil, drizzled
0.5 tsp	Salt
	Black Pepper
	Sunflower Cream
64 g	Sunflower Seeds, Roasted and Unsalted
120 ml	Water
2 tbsp	Olive Oil
	Fresh Lemon Juice
1 clove	Garlic
1 tsp	Salt
	Broccoli
1	Small Head Broccoli
drizzle	Avocado Oil
1/2 tsp	Salt
	Black Pepper t
	Optional Accompaniments
	Avocado Slices
	Pumpkin Seeds

Step 1
Preheat your oven to 214°C.
Step 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.
Step 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.
Step 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.
Step 5
Put the two baking sheets in the oven. Take the broccoli out after 20 minutes, and take the chickpeas out after 30 minutes.
Step 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.
Step 7
Mix your cooked brown rice with 170 g of your favorite spicy salsa.
Step 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.

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