Difficulty: MEDIUM
Brown Rice
1 c brown rice
2 c water
pinch of salt
bring rice, water, and salt to a boil, then lower to simmer and cover. leave covered until water is absorbed.
1 can chickpeas, drained, rinsed and dried
1 sweet potato, peeled, sliced
1/2 c frozen corn
preheat 400
drain, rinse and dry a can of chickpeas
toss with a generous amount of oil and salt to season
stick in oven for 10 minutes, then toss, roast for 10-15 more minutes
when they come out, toss with paprika, cumin, and garlic powder
toss sweet potato and corn (separately) in paprika, cumin, garlic powder, and salt
roast for 10 minutes, flip sweet potatoes and toss corn, roast for 10 more.
heap some rice in a large bowl and add piles of fresh spinach or kale, roasted vegetables, and fresh vegetables, then drizzle with southwest ranch, hot sauce, or your favorite sauce.
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