Crispy Chickpeas with Rice, Sweet Potatoes, Avocados, and Greens

This is a large vegetable and legume bowl that has all the textures and the ideal balance of sweetness, acidity, and a touch of spice. I make this regularly on meatless weekday nights. All the components are seasoned separately and take approximately the same time to cook, so while the rice is on the stove, the chickpeas and vegetables are roasting in the oven. It is all bound by a tangy maple-mustard vinaigrette. MAKES 4 SERVINGS

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1 Preheat the oven to 375 degrees F.

Step 2

2 Pat dry the chickpeas and toss with 1 tablespoon of the olive oil and 1 teaspoon of the salt on a baking sheet. On another baking sheet, toss together the sweet potatoes and broccolini with 3 tablespoons of the olive oil, 1 teaspoon of the salt, and the thyme, cumin, paprika, and pepper.

Step 3

Place both baking sheets in the oven, on separate racks, and bake until the chickpeas are crispy and the sweet potatoes and broccolini are tender and begin to caramelize, 30 to 35 minutes.

Step 4

3 Meanwhile, combine the rice, water, and remaining ½ teaspoon salt in a medium saucepan. Cover and bring to a simmer over medium-high heat.

Step 5

When the first signs of steam and bubbles appear, reduce the heat to low and cook, covered, until the rice is tender, about 30 minutes. Remove from the heat and keep covered until ready to serve.

Step 6

4 When the chickpeas and sweet potatoes are done, let them cool for 5 minutes. Fluff the rice with a fork.

Step 7

5 In a medium bowl, whisk together the remaining 2 tablespoons olive oil, vinegar, maple syrup, and mustard. Add the greens and toss to coat.

Step 8

6 In a large serving bowl, mix together the chickpeas and rice. Top with the sweet potatoes, broccolini, avocados, and greens. Serve immediately.