Broccoli & Sweet Potato Brown Rice Bowl (adapted from fitfoodiefinds.com) Prep Time: 10 minutes, Cook Time: 35 minutes, Total Time: 45 minutes, Makes: 2 servings
Ingredients:
- 2 tablespoons EVOO
- 2 large cloves of garlic, minced
- 1 large (about 1 pound) sweet potato
- 1/2 medium yellow onion
- 4 cups (10 – 12 ounces) broccoli florets
- salt and pepper, to taste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 cup brown rice
- hummus & roasted pepitas for topping
Instructions:
Preheat the oven to 375ºF and line 2 baking sheets with Silpat mats or tin foil. Prep the broccoli & sweet potato by cutting them into bite-sized pieces and the onion by cutting it into wedges.
Drizzle the EVOO onto the cut veggies and sprinkle the minced garlic, salt and pepper, and seasonings over them, tossing the vegetables to evenly distribute the oil & seasonings.
Divide the vegetables between the prepared pans. Roast the vegetables for 30-35 minutes or until the sweet potatoes are tender enough to pierce with a fork.
Meanwhile, cook the rice according to the package directions.
When the rice and vegetables are done, divide the rice between two bowls. Add the roasted vegetables to the bowls. Top each bowl with some hummus & pepitas, if desired.
Grain Bowls are the new comfort food! ~Linda
Broccoli & Sweet Potato Brown Rice Bowl (adapted from fitfoodiefinds.com) Prep Time: 10 minutes, Cook Time: 35 minutes, Total Time: 45 minutes, Makes: 2 servings
Ingredients:
- 2 tablespoons EVOO
- 2 large cloves of garlic, minced
- 1 large (about 1 pound) sweet potato
- 1/2 medium yellow onion
- 4 cups (10 – 12 ounces) broccoli florets
- salt and pepper, to taste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 cup brown rice
- hummus & roasted pepitas for topping
Instructions:
Preheat the oven to 375ºF and line 2 baking sheets with Silpat mats or tin foil. Prep the broccoli & sweet potato by cutting them into bite-sized pieces and the onion by cutting it into wedges. Drizzle the EVOO onto the cut veggies and sprinkle the minced garlic, salt and pepper, and seasonings over them, tossing the vegetables to evenly distribute the oil & seasonings. Divide the vegetables between the prepared pans. Roast the vegetables for 30-35 minutes or until the sweet potatoes are tender enough to pierce with a fork.
Meanwhile, cook the rice according to the package directions. When the rice and vegetables are done, divide the rice between two bowls. Add the roasted vegetables to the bowls. Top each bowl with some hummus & pepitas, if desired.