Brown Rice Bowl with Rosemary Aioli
This is one healthy, decadent, delicious, and unique bowl! I love that you can cook the brown rice and chickpeas together in your rice cooker, talk about easy! And this rosemary aioli is my new favorite sauce. So good!!
Servings: 5
Print RecipeIngredients
For the rice
- 1 ½ cups brown rice, rinsed
- 3 cups water
- ¾ cup dried chickpeas, rinsed
- ½ tsp sea salt
- 1/8 tsp pepper
- Squeeze of lemon juice, or to taste
For the potatoes
- 2 pounds potatoes, diced to 1/3 inch (I like Yukon gold or other non-peel potatoes here)
- ¼ cup olive oil OR 3 Tbsp butter
- 1 tsp sea salt
- ¼ tsp pepper
For the tomatoes and onion
- 10 oz cherry or grape tomatoes, halved
- ½ red onion, cut into half rings/moons
- 1/8 tsp pepper
- ½ tsp sea salt
- 2 Tbsp olive oil
For the Rosemary Aioli
- 2 Tbsp fresh rosemary leaves, removed from the stem
- 1 clove garlic
- ½ tsp sea salt
- 1/8 tsp pepper
- 1/3 cup Vegenaise or mayonnaise
- ½ cup cashew pieces
- 2 Tbsp water
- 1 Tbsp olive oil
- ½ -1 tsp fresh lemon juice
Instructions
Cook the rice and chickpeas
- Put the brown rice, water, and dried chickpeas all together in your rice cooker. And cook! That’s it, just walk away and let the rice and chickpeas cook while you prepare the other meal components.
- When the rice cooker turns off and you are ready to serve the whole meal, transfer the rice/chickpeas to a mixing bowl, and add in the sea salt, pepper, and a squeeze of lemon juice. Mix together, taste, and adjust seasonings if desired. So easy!
Cook the potatoes
- In a large skillet, melt the butter over medium heat (or add the olive oil to the skillet and let warm for 30 seconds), then add the potatoes, salt, and pepper.
- Cook over medium heat, flipping frequently to avoid sticking. You can do other things—like make the aioli and the roasted tomatoes—while the potatoes cook, just be sure to check back and flip the potatoes every few minutes so they don’t get stuck to the bottom of the pan. (They’ll stick a little, and that’s ok!)
- The potatoes are done when they’re a bit crisp on the outside, and creamy and cooked through in the middle, about 25-30 minutes.
Roast the tomatoes and onion
- In a large mixing bowl, toss together the tomatoes, red onion, pepper, sea salt, and olive oil.
- Once everything is well incorporated, spread the mixture out on a standard sized baking sheet. Lay each tomato piece so that it is membrane-side up. The tomatoes and onions can be pretty close together, just make sure that they’re not on top of each other.
- Roast the tomatoes and onion at 375 degrees for 20 minutes. The tomatoes will shrivel a bit and the onions will be translucent. Tomatoes and onions are done!
Make the rosemary aioli
- While the other meal components cook, make the aioli. In the bowl of your food processor, add the cashew pieces, rosemary leaves, garlic clove, salt, and pepper. Process until everything has broken down to small flecks.
- Now add in the Vegenaise/mayonnaise and olive oil. Process until everything has incorporated, then add the water and the lemon juice. Start with ½ tsp lemon juice.
- Process once more until everything has come together. There will still be texture from the rosemary, and that’s great! Taste, and add more lemon juice if desired. Rosemary Aioli is done!
Put it all together
- I like to serve this in bowls! Spoon some of the rice and chickpea mixture into each bowl, then top with some creamy potatoes, followed by the roasted tomatoes and onion.
- Drizzle the rosemary aioli on top, or use it as a dip on the side. Pair this delicious bowl with a side of greens (or on top of some greens!) if desired. Enjoy!
Notes
I love that you can cook dried chickpeas in the rice cooker WITH the brown rice! The chickpeas will be fully cooked through, but have a nice bite and texture that canned chickpeas do not. YUM! This bowl is a fantastic meal alone, but you can also serve it on top of, or with a side of, your favorite greens. This meal is gluten free! This meal is vegan when made using Vegenaise, and olive oil instead of butter.