Ingredients:

  • 1.5 cups short-grain brown rice, rinsed
  • 3 cups water
  • 1 clove garlic, smashed
  • 1 bay leaf
  • 2 large sweet potatoes, cubed into 1/2-inch pieces
  • 1 head of broccoli, cut into small florets
  • 2 red bell peppers, sliced into thick strips
  • 1 red onion, wedged
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 0.5 teaspoon sea salt
  • 0.5 teaspoon cracked black pepper
  • 0.25 cup toasted pumpkin seeds
  • 0.5 avocado, sliced
  • 1 teaspoon fresh lemon juice

Instructions:

  1. Combine water, smashed garlic, and bay leaf in a medium saucepan and bring to a boil. Add the rinsed brown rice, reduce heat to low, cover tightly, and simmer for 30 minutes. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
  2. Preheat oven to 425°F (218°C). In a large mixing bowl, toss the sweet potatoes, broccoli, bell peppers, and red onion with extra virgin olive oil, smoked paprika, oregano, salt, and pepper until evenly coated.
  3. Spread the vegetables in a single layer on a large rimmed baking sheet. Roast for 25-30 minutes, tossing halfway through, until the sweet potatoes are tender and the broccoli florets have charred edges.
  4. Discard the garlic clove and bay leaf from the rice. In a large serving bowl, combine the warm brown rice with the roasted vegetables. Toss gently to allow the oils and juices to coat the grains.
  5. Divide into four bowls. Top each serving with toasted pumpkin seeds, sliced avocado, and a squeeze of fresh lemon juice.