Enjoy a balanced vegan veg bowl featuring brown rice topped with colourful veg and chickpeas cooked in a teriyaki sauce. It delivers four of your 5-a-day
Prep:15 mins
Serves 4
300g long-stemmed broccoli2 baby pak choi, quartered2 red onions, cut into 3cm wedges1 red pepper, deseeded and sliced4 carrots, chopped into wedges400g can chickpeas, drained2 tbsp sesame or olive oil4 tbsp teriyaki sauce1 large thumb-size piece of ginger, grated400g cooked brown rice4 spring onions, finely sliced1 tbsp toasted black and white sesame seeds
STEP 1Heat the oven to 220C/200C fan/gas 7. Chop the broccoli stalks, leaving the florets whole, and put all of it in a large bowl. Add the pak choi, red onions, peppers, carrots, chickpeas (patted dry with kitchen paper), oil, 3 tbsp of the teriyaki sauce and the ginger. Toss until everything is coated and season lightly. Tip onto a large non-stick baking sheet in a single even layer, using two trays if needed.STEP 2Bake the veg for 35-40 mins, tossing halfway through until starting to brown. When there is 5 mins of cooking time left, heat up the rice. Divide the rice between the bowls and top with the roasted veg. Drizzle over the reserved teriyaki sauce and scatter with the spring onions and sesame seeds.
