Brown Rice Bowl with Rosemary Aioli

5 from 1 vote

Make this unique rosemary aioli with brown rice, chickpeas, roasted potatoes, and roasted tomatoes. It's a filling and delicious meal.

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Servings:

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Ingredients

For the rice

1 ½ cups brown rice, rinsed
3 cups water
¾ cup dried chickpeas, rinsed
½ tsp sea salt
1 pinch pepper
Squeeze of lemon juice, or to taste

For the potatoes

2 pounds potatoes, peeled and diced to ½ inch cubes (or use a non-peel potato like Yukon gold)
2 Tbsp olive oil
½ tsp sea salt
1 pinch pepper

For the tomatoes and onion

10 oz cherry or grape tomatoes, halved
½ red onion, cut into half rings/moons
1 pinch pepper
½ tsp sea salt
2 Tbsp olive oil

For the rosemary aioli

2 Tbsp fresh rosemary leaves, removed from the stem and roughly chopped
1 clove garlic
½ tsp sea salt
1 pinch pepper
⅓ cup Vegenaise or mayonnaise
½ cup cashew pieces
2 Tbsp water
2 Tbsp olive oil
½ -1 tsp fresh 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.