Broccoli, Brown Rice, and Chickpea Bowl

Such a simple meal, yet so satisfying! Roasted broccoli tossed with brown rice and chickpeas, then drizzled with a spicy soy-mustard sauce.

1 cup short-grain brown rice
1 head broccoli, cut into florets, stems peeled and cut into chunks
1 tablespoon extra-virgin olive oil
2 tablespoon dijon mustard
2 tablespoon low-sodium soy sauce (tamari for gluten free version)
1 teaspoon hot sauce
Pinch of sugar
1 14-ounce can chickpeas, drained and rinsed

View the full recipe at An Avocado A Day →