Orange Ginger Veggie Rice Bowls

Fresh orange juice makes a glossy, takeout-style sauce with no added sugar. Perfect for meal prep.

Orange Ginger Veggie Rice Bowls

Orange Ginger Veggie Rice Bowls

Roasted broccoli, carrots and chickpeas glazed in a bright orange ginger sauce over brown rice. Sweetened only with fresh orange.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Bowls
  • 1 cup brown rice
  • 1 large head broccoli cut into florets
  • 2 carrots sliced
  • 1 can chickpeas 15 oz, drained
  • 1 tbsp avocado oil
Orange Ginger Sauce
  • 3/4 cup fresh orange juice
  • 3 tbsp low-sodium soy sauce or tamari
  • 1 tbsp fresh ginger grated
  • 2 cloves garlic grated
  • 1 tbsp cornstarch
  • 1 tbsp sesame seeds for serving

Method
 

  1. Cook the rice. Heat the oven to 425°F (220°C).
  2. Toss the broccoli, carrots and chickpeas with oil and roast 20 to 25 minutes.
  3. Whisk the sauce ingredients in a small pot and simmer 2 to 3 minutes until glossy and thick.
  4. Toss the roasted vegetables with the sauce and serve over rice with sesame seeds.

Notes

Keeps 4 days in the fridge.

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