Ingredients
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3 tablespoons extra-virgin olive oil, divided
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½ teaspoon garlic powder
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¼ teaspoon salt
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¼ teaspoon ground pepper
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4 cups broccoli florets
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2 medium red bell peppers, quartered
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1 cup sliced red onion
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3 cups cooked brown rice
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1 (15 ounce) can chickpeas, rinsed
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4 tablespoons prepared pesto
Directions
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Preheat oven to 450 degrees F.
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Whisk 2 tablespoons oil, garlic powder, salt and pepper together in a large bowl. Add broccoli, peppers and onion; toss to coat. Transfer to a large rimmed baking sheet and roast, stirring once, until the vegetables are tender, about 20 minutes. Chop the peppers when cool enough to handle.
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Stir the remaining 1 tablespoon oil into rice. Place about 3/4 cup of the rice in each of four 2-cup microwave-safe, lidded containers. Divide chickpeas and the roasted vegetables among the bowls. Top each with 1 tablespoon pesto.
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To reheat: Microwave each container on High until heated through, 1 to 2 minutes.
