Bowls · THE FLORUVI KITCHEN

Roasted Vegetable Bowl

Name: Roasted Vegetable Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 bell pepper, chopped; 1 courgette, cut into half-moons; 150 g broccoli florets; 150 g cherry tomatoes; 240 g drained cooked chickpeas; 250 g cooked brown rice; 1 tbsp olive oil; 1 tsp ground cumin; 1 tbsp lemon juice; 2 tbsp chopped parsley

Colourful roasted vegetables & chickpeas over brown rice. Warm, simple, & easy to make your own.

35 minutes2 servings

Let’s make it

STEP BY STEP

Let’s make something good.

Heat the oven to 200°C (180°C fan). Line a large baking tray.
Toss the pepper, courgette, broccoli, tomatoes, & chickpeas with the oil & cumin. Spread them in a single layer.
Roast for 20–25 minutes, turning once, until the vegetables are tender & lightly browned.
Heat the cooked rice according to its pack instructions. Divide it between two bowls.
Add the roasted vegetables & chickpeas. Finish with lemon juice & parsley.

A little kitchen note

Use a large tray so the vegetables roast evenly. Use freshly cooked rice or follow the storage & reheating instructions on the rice pack.

Meet the ingredients.

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Cherry tomatoes

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RM 5.80

Flat-leaf parsley

100 g

RM 29.10