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assembled vegan rice bowl garnished with green onion and spicy mustard dressing in white dish.
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5 from 4 votes

Vegan Rice Bowl

This Vegan Rice Bowl is quick, easy, hearty, and delicious. It’s loaded with fresh, plant-based ingredients like chickpeas, sweet potatoes, avocados, peppers and more coming together as a hearty vegan dish, still with plenty of flavor.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: dinner, lunch, Main Course
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 2
Calories: 730kcal

Equipment

  • Vegetable peeler optional
  • Knife
  • Cutting Board
  • sheet pan
  • strainer
  • Mason jar

Ingredients

  • 1 can chickpeas 16 oz
  • 3 small sweet potatoes
  • 2 tbsp oil
  • 1 cup cucumbers diced
  • 1 bag Success Rice Boil-in-Bag
  • 1 avocado
  • 1 bell pepper sliced
  • 2 tbsp green onion chopped
  • 1 lime juiced

Seasoning Mixture

  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • ½ tbsp cayenne pepper

Spicy Mustard Vinaigrette

  • 2 tbsp yellow mustard
  • 1 tbsp hot sauce
  • 1 tbsp maple syrup
  • 2 tbsp red wine vinegar
  • ¼ tsp cayenne pepper
  • 2 tbsp oil olive, avocado, or cultured

Instructions

  • Preheat the oven to 400°F. Remove the skin of the sweet potato (if desired), then use a vegetable chopper to dice the sweet potatoes in even sized cubes. Rinse and drain a can of garbanzo beans. Add the chickpeas and diced sweet potatoes onto a baking sheet.
  • Combine the seasonings in a small bowl, then drizzle the olive oil and sprinkle the seasoning mixtures over the sweet potatoes and chickpeas.
  • While the sweet potatoes and chickpeas are roasting, prepare the rice according to box/bag instructions. I used Success White Rice, Boil-in-Bag.
  • Next, prepare the spicy mustard dressing. Add all of the ingredients into a mason jar, top with the lid, and shake for 20-30 seconds until combined.
  • Use a vegetable chopper to finely dice the cucumbers. Slice the red pepper into long vertical strips, and slice the avocado.
  • Once the roasted sweet potatoes and chickpeas are out of the oven, it’s time to assemble the bowls. Divide the rice between two bowls. Then top with each remaining bowl ingredient: the sweet potatoes & chickpeas, peppers, cucumbers, and avocado. Garnish with green onions, lime juice or lemon juice, and drizzle with homemade dressing. I like to keep components separate for visual purposes when serving, but just before enjoying, toss so you get a little bit of flavor from each ingredient in every bite. Dig in!

Notes

This makes a LOT of roasted sweet potatoes and chickpeas, I only used ½ of the sheet pan divided between the two bowls (¼ of the pan for each bowl) and saved the remaining for meal prep. The nutrition facts are calculated using this lesser amount.
Store extra bowl ingredients in individual containers and build the bowl just before enjoying. This keeps the ingredients freshest, and allows you to reheat components like the leftover rice without also heating up the raw produce like the cucumbers and avocado. The prepped ingredients will keep well in the fridge for up to 5 days.

Nutrition

Serving: 1bowl | Calories: 730kcal | Carbohydrates: 82g | Protein: 13g | Fat: 43g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 31g | Cholesterol: 2mg | Sodium: 4244mg | Potassium: 1258mg | Fiber: 17g | Sugar: 18g