2poundspotatoes, peeled and diced to ½ inch cubes (or use a non-peel potato like Yukon gold)
2Tbspolive oil
½tspsea salt
1pinchpepper
For the tomatoes and onion
10ozcherry or grape tomatoes, halved
½red onion, cut into half rings/moons
1pinchpepper
½tspsea salt
2Tbspolive oil
For the rosemary aioli
2Tbspfresh rosemary leaves, removed from the stem and roughly chopped
1clovegarlic
½tspsea salt
1pinchpepper
⅓cupVegenaise or mayonnaise
½cupcashew pieces
2Tbspwater
2Tbspolive oil
½ -1tspfresh lemon juice
Instructions
Cook the rice and chickpeas
Add the brown rice, water, and dried chickpeas to your rice cooker, and let it all cook together.
Alternately, you can cook brown rice using your favorite method (you'll ultimately want 4-5 cups cooked rice). After the rice finishes cooking, let it rest for 10 minutes, then stir a drained, 15 oz can of chickpeas into the rice.
When the rice and chickpeas have finished cooking, let the rice cool uncovered for 10 minutes, then add the salt, pepper, and lemon juice.
Roast the potatoes
While the rice cooks, roast the potatoes.
Preheat the oven to 375 degrees. Toss the potatoes, olive oil, salt, and pepper together in a large mixing bowl. Transfer the seasoned potatoes to a baking sheet, and roast the potatoes at 375 degrees for 15 minutes.
Take the potatoes out of the oven, flip each potato piece so that another side of each piece is facedown on the baking sheet, and roast for an additional 15-17 minutes. Potatoes are done, set aside.
Roast the tomatoes and onion
While the potatoes roast, prepare the tomatoes and onion. Toss the tomatoes, red onion, pepper, sea salt, and olive oil together in the same mixing bowl that you tossed the potatoes in.
Once everything is well incorporated, spread the tomato mixture out on a baking sheet.
When the potatoes finish roasting, put the baking sheet with the tomatoes and onion in the oven, and roast at 375 degrees for 20 minutes. The tomatoes will shrivel a bit and the onions will be translucent. Tomatoes and onions are done, set aside.
Make the rosemary aioli
While the tomatoes roast, make the rosemary aioli. In the bowl of your food processor, add the cashew pieces, chopped rosemary leaves, garlic clove, salt, and pepper. Process until everything has broken down to small flecks.
Note: it's important to roughly chop the rosemary leaves before adding them to the food processor. Otherwise, the rosemary leaves will take forever to break down in the food processor.
Now add in the Vegenaise/mayonnaise and olive oil. Process until everything has incorporated, then add 1 Tbsp water and ½ tsp lemon juice. Process, and add an additional Tbsp water if needed, and additional lemon juice to taste, if needed. Rosemary aioli is done.
Serve and enjoy
Serve this meal in deep bowls or on plates, whatever your preference. Start with a layer of brown rice, followed by the roasted potatoes. Top with the roasted tomatoes and onion, then drizzle the rosemary aioli over everything. Serve with (or on top of) fresh greens, if desired. Enjoy!
Notes
This meal is vegan, vegetarian, and gluten-free.If you cook the chickpeas and the brown rice together in your rice cooker, the chickpeas will have a nice bite to them. If you don't like this texture, cook the brown rice alone, and stir a can of drained, cooked chickpeas into the rice before adding the seasonings.