Arizona Bowl
Servings Prep Time
4-5Servings 60Minutes
Cook Time
30Minutes
Servings Prep Time
4-5Servings 60Minutes
Cook Time
30Minutes
Ingredients
  • 2 bell peppers
  • 1 zucchini
  • 2cup brussel sprouts
  • 1tbsp canola oil
  • 1tbsp balsamic vinegar
  • 1cup brown rice
  • 2 carrot(large)
Peanut Sauce
  • 1/2cup natural peanut butter(soften in microwave if needed)
  • 2cloves garlic
  • 1tbsp fresh ginger
  • 1 1/2tbsp honey
  • 1/3cup cilantro or parsley
  • 1 lime
  • 1tsp sambal oelek
  • 2-3tbsp soy sauce(low sodium)
  • 2tbsp rice vinegar
Lemon Pepper Chick Peas
  • 2cans chick peas(no salt added 540ml can)
  • 1-2tsp canola oil
  • 1/4tsp cumin
  • 1/4tsp nutmeg
  • 1/4tsp paprika
  • 1tsp lemon pepper
  • 1/2 lemon
  • salt and pepper(to taste)
Instructions
  1. Place oven rack in center of oven and pre-heat to 400 degrees F
  2. Chop peppers, zucchini and brussel sprouts into large bite size pieces (can use other vegetables based on preference e.g. eggplant and kale work well). Place on lined baking sheet
  3. Drizzle vegetables with oil and balsamic vinegar and mix. Bake 20 minutes, flip, and bake another 15 minutes or until browned, and set aside
  4. Cook rice in 2 cups water on stove top. Shred carrot
  5. Add peanut butter, garlic, minced/shredded ginger, honey, cilantro, juice of lime, sambal oelek, soy sauce and rice vinegar to food processor. Pulse until smooth and place in a bowl
  6. In a frying pan prepare chick peas. Drain and rinse chick peas. Add oil to pan at high heat on stove top. Once pan is hot, add chick peas (should hear sizzling).
  7. Add cumin, nutmeg, paprika to chick peas at high heat and stir well. Cook 1-2 minutes. Add lemon pepper and the juice from 1/2 a lemon.
  8. Adjust salt and pepper to taste, add 1/4 tsp chili flakes if desired, remove from heat
  9. Assemble bowl with rice, shredded carrots, roasted vegetables, lemon pepper chick peas, and drizzle with peanut sauce
Recipe Notes

Note: Peanut sauce recipe adapted from UBC FNH 341 , 2010 Food Theory course materials

Arizona Bowl