Veggie Rice Bowl with Veggie Balls
Ingredients:
- 2 Cups Brown Rice
- 1 Sweet Potato
- 2 Medium Zucchinis
- 1 8 oz Can Garbanzo Beans
- 2 Garlic Cloves
- 1 Cup Chopped Broccoli
- 1/2 Cup Gluten Free Flour
- 1 Teaspoon Garlic Powder
- 1 Cup Walnuts (or almonds)
- Salt and Pepper to taste
- 1 Tablespoon Olive Oil
- 3 Leaves of Kale
Gravy:
- 1/2 Cup Gluten Free Flour
- 1 Cup Vegetable Broth
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Parsley
- Cook rice according to package.
- Preheat oven to 375 F
- Line cookie sheet with parchment paper.
- Shred 3/4 of the sweet potato and shred whole zucchini. Drain and wash garbanzo beans.
- Using a blender or food processor add shredded sweet potato, shredded zucchini, garbanzo beans, 2 cloves of garlic 1 teaspoon garlic powder, nuts, gluten free flour, salt and pepper yo taste. Blend until mix thoroughly.
- Form into 2 inch balls and place 3 inches apart on a cookie sheet. Bake for 30 minutes. Check half way though and flip.
- In a medium pan add olive oil, the rest of the sweet potato (chopped), chopped second zucchini, and broccoli. Cook for 15 minutes. Add salt and pepper as desired.
- In a small pot add vegetable broth and seasonings. Slowly whisk in flour. Stir with a whisk until it slowly starts to thicken. Add more flour if needed.
- Add rice to a bowl, top with veggies, veggie balls, fresh chopped kale and gravy
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