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Veggie Rice Bowl

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Veggie Rice Bowl

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Course: Main Course
Cuisine: American
Keyword: Veggie Rice Bowl
Servings: 4
Calories: 519kcal


  • 2 cup black beans, canned
  • 1 can drained chickpeas (garbanzo beans), canned
  • 2 stalk, medium (7-1/2″ – 8″ long) celery
  • 2 medium carrot
  • 1/2 medium whole (2-3/5″ dia) tomato, red
  • 12 spear tip (2″ long or less) ASPARAGUS
  • 1 tsp, ground OREGANO, DRIED
  • 1 tsp parsley, dried
  • 1 tsp, ground BASIL, DRIED, GROUND
  • 1 fruit (2-1/8″ dia) lemon
  • 1/4 tsp salt
  • 1/4 tsp, ground black pepper, ground
  • 4 medium (3″ dia) apple


  • Cook rice according package directions –Make 2 cups of rice instead of 1 if you are using it for lunch later this week!  Drain and rinse beans and chickpeas; set aside.
  • Chop celery, carrots and tomato.
  • Bend asparagus in half and discard the woody ends. Steam asparagus tips until they are just tender with a small amount of water for about 5 minutes in the microwave on high, yet still crisp.
  • Stir together all ingredients with the spices, spritz with juice from a lemon, sprinkle some salt and pepper to taste.
  • Serve with apple slices on the side. 
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Calories: 519kcal | Carbohydrates: 106g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Sodium: 948mg | Fiber: 23g | Sugar: 24g

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