Vegan Rice Bowl

Name: Vegan Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 serving
Ingredients: 1 can chickpeas; 3 small sweet potatoes; 2 tbsp oil; 1 cup cucumbers; 1 bag Success Rice Boil-in-Bag; 1 avocado; 1 bell pepper; 2 tbsp green onion; 1 lime juiced; 1 tbsp salt; 1 tbsp black pepper; 1 tbsp paprika; 1 tbsp garlic powder; ½ tbsp cayenne pepper; 2 tbsp yellow mustard; 1 tbsp hot sauce; 1 tbsp maple syrup; 2 tbsp red wine vinegar; ¼ tsp cayenne pepper; 2 tbsp oil

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
2
Calories
730 kcal
Course
Main Course, Lunch, Dinner
Cuisine
American

Vegan Rice Bowl

Ava Cruz

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This Vegan Rice Bowl is quick, easy, hearty, and delicious. It’s loaded with fresh, plant-based ingredients like chickpeas, sweet potatoes, avocados, peppers and more coming together as a hearty vegan dish, still with plenty of flavor.

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Ingredients

Servings

1 can chickpeas 16 oz
3 small sweet potatoes
2 tbsp oil
1 cup cucumbers diced
1 bag Success Rice Boil-in-Bag
1 avocado
1 bell pepper sliced
2 tbsp green onion chopped
1 lime juiced

Seasoning Mixture

1 tbsp salt
1 tbsp black pepper
1 tbsp paprika
1 tbsp garlic powder
½ tbsp cayenne pepper

Spicy Mustard Vinaigrette

2 tbsp yellow mustard
1 tbsp hot sauce
1 tbsp maple syrup
2 tbsp red wine vinegar
¼ tsp cayenne pepper
2 tbsp oil olive, avocado, or cultured

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Instructions

Preheat the oven to 400°F. Remove the skin of the sweet potato (if desired), then use a vegetable chopper to dice the sweet potatoes in even sized cubes. Rinse and drain a can of garbanzo beans. Add the chickpeas and diced sweet potatoes onto a baking sheet.
Combine the seasonings in a small bowl, then drizzle the olive oil and sprinkle the seasoning mixtures over the sweet potatoes and chickpeas.
While the sweet potatoes and chickpeas are roasting, prepare the rice according to box/bag instructions. I used Success White Rice, Boil-in-Bag.
Next, prepare the spicy mustard dressing. Add all of the ingredients into a mason jar, top with the lid, and shake for 20-30 seconds until combined.
Use a vegetable chopper to finely dice the cucumbers. Slice the red pepper into long vertical strips, and slice the avocado.
Once the roasted sweet potatoes and chickpeas are out of the oven, it’s time to assemble the bowls. Divide the rice between two bowls. Then top with each remaining bowl ingredient: the sweet potatoes & chickpeas, peppers, cucumbers, and avocado. Garnish with green onions, lime juice or lemon juice, and drizzle with homemade dressing. I like to keep components separate for visual purposes when serving, but just before enjoying, toss so you get a little bit of flavor from each ingredient in every bite. Dig in!

Equipments used:

Notes

This makes a LOT of roasted sweet potatoes and chickpeas, I only used ½ of the sheet pan divided between the two bowls (¼ of the pan for each bowl) and saved the remaining for meal prep. The nutrition facts are calculated using this lesser amount.
This makes a LOT of roasted sweet potatoes and chickpeas, I only used ½ of the sheet pan divided between the two bowls (¼ of the pan for each bowl) and saved the remaining for meal prep. The nutrition facts are calculated using this lesser amount.
Store extra bowl ingredients in individual containers and build the bowl just before enjoying. This keeps the ingredients freshest, and allows you to reheat components like the leftover rice without also heating up the raw produce like the cucumbers and avocado. The prepped ingredients will keep well in the fridge for up to 5 days.
Store extra bowl ingredients in individual containers and build the bowl just before enjoying. This keeps the ingredients freshest, and allows you to reheat components like the leftover rice without also heating up the raw produce like the cucumbers and avocado. The prepped ingredients will keep well in the fridge for up to 5 days.

Nutrition Information

Show Details

Serving 1bowl Calories 730kcal (37%) Carbohydrates 82g (27%) Protein 13g (26%) Fat 43g (66%) Saturated Fat 5g (25%) Polyunsaturated Fat 4g Monounsaturated Fat 31g Cholesterol 2mg (1%) Sodium 4244mg (177%) Potassium 1258mg (36%) Fiber 17g (68%) Sugar 18g (36%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 730 kcal

% Daily Value*

Serving	1bowl
Calories	730kcal	37%
Carbohydrates	82g	27%
Protein	13g	26%
Fat	43g	66%
Saturated Fat	5g	25%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	31g	155%
Cholesterol	2mg	1%
Sodium	4244mg	177%
Potassium	1258mg	27%
Fiber	17g	68%
Sugar	18g	36%