Close up image of a Crispy Chickpea Rice Bowl.

Crispy Chickpea and Rice Bowl

This Crispy Chickpea and Rice bowl combines big flavor and texture with powerful nutrition. It features crisp chickpeas, hempseed, and cauliflower, on a bed of long grain rice.

The vegetarian dish recipe stars U.S.-grown brown long grain rice and comes to us from our friend Hannah of @theconsciousnutritionist in partnership with USA Rice.

  • Servings
    2
  • Serving Size
    1 bowl

Ingredients

  • 1 cup long grain brown rice
  • 5 tablespoons olive oil
  • 1 head cauliflower
  • 1-2 cups fresh parsley 
  • 1 cup chickpeas
  • 1/4 cup hemp seeds 
  • 1-2 tablespoon butter
  • 2½ teaspoons smoked paprika
  • 1 teaspoon garlic powder 
  • 1½ teaspoon turmeric 
  • salt and pepper to taste 

Directions

  • Add brown rice to a pot with 2 cups of water and 1 tablespoon of butter.
  • Bring the water to a boil, reduce the heat, cover, and simmer for about 45 minutes, until the rice is tender and has absorbed the water.
  • While rice is cooking, chop one head of cauliflower into 1/2-inch pieces. Add 1½ teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1½ teaspoon turmeric, salt and pepper to taste, and 3 tablespoons olive oil. Roast in the oven at 375 for 35 minutes or until cauliflower is soft and slightly browned.
  • On the stove, heat 2 tablespoons olive oil and add 1 cup of chickpeas. Bring heat to low. Add additional 1 teaspoon of smoked paprika, 1/2 teaspoon garlic powder and salt to taste. When chickpeas are covered in seasoning and slightly crispy, add 1/4 cup hemp seeds and cook for an additional minute.
  • Chop 1 cup of parsley finely.
  • Combine cooked brown rice, parsley, cauliflower, and crispy chickpeas to serve. Add additional lemon juice for garnish and salt and pepper.