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Vegetable Rice Bowl

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Vegetable Rice Bowl

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Course: Main Course
Cuisine: American
Keyword: Vegetable Rice Bowl
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Calories: 504kcal


  • 15 ounce chickpeas (garbanzo beans), canned
  • 1 cup brown rice, raw
  • 4 medium carrot
  • 1 cup broccoli, florets
  • 1 medium squash, summer
  • 2 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon thyme, dried
  • 1 1/2 tablespoon maple syrup, pure
  • 4 medium orange
  • 1 tablespoon sesame seeds
  • 4 tablespoon soy sauce, low sodium


  • Preheat oven to 400°F.
  • Cook rice as directed on package.
  • Meanwhile, drain and rinse chickpeas. Slice carrots approximately 1/2 inch thick and add to a large baking dish with chickpeas. Chop broccoli and summer squash into bite-sized pieces and add to carrots. Toss with olive oil, salt and thyme. Bake for 15 minutes.
  • Stir and drizzle with maple syrup and the zest and juice of 1 orange. Toss to coat evenly and bake for another 15 minutes or until veggies are at desired tenderness.
  • Divide rice and veggies among 4 bowls and top with sesame seeds and soy sauce.
  • Peel remaining oranges, split into wedges, and serve on the side.
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Calories: 504kcal | Carbohydrates: 90g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Sodium: 1151mg | Fiber: 17g | Sugar: 9g

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