Veggie Rice Bowl with Veggie Balls

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

1. Cook rice according to package.
2. Preheat oven to 375 F
3. Line cookie sheet with parchment paper.
4. Shred 3/4 of the sweet potato and shred whole zucchini. Drain and wash garbanzo beans.
5. 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.
6. Form into 2 inch balls and place 3 inches apart on a cookie sheet. Bake for 30 minutes. Check half way though and flip.
7. 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.
8. 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.
9. Add rice to a bowl, top with veggies, veggie balls, fresh chopped kale and gravy