Veggie Rice Bowl with Veggie Balls

Veggie Rice Bowl with Veggie Balls


  • 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



  • 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


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