Roasted veggies with rice bowl recipe
Makes 4 servings
Ingredients
- 1 sweet potato, peeled and cubed
- ½ lb. Brussels sprouts, trimmed and halved
- 1 yellow pepper, seeded and chopped
- ½ small red onion, sliced
- 1 (15 oz.) can chickpeas, rinsed and drained
- 2 Tbsp. olive oil
- Salt, to taste
- Pepper, to taste
- 2 cups cooked brown rice
Preparation
Preheat oven to 425 degrees F. On a baking sheet lined with foil, place vegetables in a single layer. Drizzle with olive oil and sprinkle with salt and pepper as desired. Bake for 30 minutes or until desired texture is achieved. Serve over rice in bowls.
Nutrition analysis per serving: 410 calories, 11 g fat, 14 g protein, 69 g carbohydrate, 13 g fiber, 260 mg sodium
Related articles
Greek salad dip recipe
This Greek salad dip is both healthy and delicious - an instant crowd-pleaser when served on your favorite crackers or pita chips.
Greek salad recipe
A refreshing and flavorful salad made with tomatoes, cucumbers, onions, olives and feta cheese.
Chocolate cherry baked oatmeal recipe
Makes 6 servings Ingredients 2 cups old fashioned oats 1 tsp. baking powder ¼ cup light brown sugar 2 Tbsp. cocoa powder ¼ tsp. salt 2 cups fresh or frozen
Fresh ideas for fruit
Traditionally fruit is eaten plain or doused in sugar and butter and served as a dessert; however, fruit can be used in a wide range of recipes.