Broccoli Brown Rice Bowls

Serves 4
Prep Time:
Total Time:
Loaded Broccoli Rice Bowls: Roasted spicy broccoli and chickpeas piled high with brown rice and a tangy lemon yogurt sauce. Hearty and healthy!
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Roasted broccoli rice bowls with chickpeas and a tangy yogurt sauce. A healthy but filling lunch or dinner option (plus it’s really pretty)!


3 cups broccoli florets
1 (15 oz.) can chickpeas, drained
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
2 cups brown rice, cooked
1 tablespoon butter (opt.)
1/4 cup pistachios, chopped
Salt and pepper
Fresh parsley, garnish

Yogurt Sauce:

1 cup yogurt
1/2 lemon, juice
1 clove garlic, minced
2 tablespoons fresh parsley, minced
1/2 teaspoon cumin seeds


1) Preheat oven to 400 degrees F. Cook brown rice by boiling in a large pot of boiling water until it’s cooked al dente (has some bite to it). This will probably take 15-20 minutes. Then drain the rice, return it to the hot pan, cover it, remove it from the heat, and let the rice steam for 5-10 minutes. Optionally, stir in a small bit of butter before serving.

2) Cut broccoli into small florets. Drain, rinse, and dry chickpeas. Toss broccoli and chickpeas with olive oil, red pepper flakes, and a big pinch of salt and pepper. Spread out mixture on a baking sheet. Roast the broccoli and chickpeas at 400 degrees F. for 15 minutes until lightly browned. Go longer if you want them to be really crispy.

3) Mince garlic and parsley and stir into yogurt with lemon and season with cumin seeds and a pinch of salt. Set aside.

4) Assemble bowls by scooping in steamed browned rice. Top with a big dollop of yogurt sauce. Then spread broccoli mixture around the bowl and top with chopped pistachios and fresh parsley leaves.