Fresh from the kitchen

The Everyday
Harvest Bowl

Crisp-edged chickpeas. Tender roasted vegetables. Creamy avocado. Bring it all together with warm grains and a lemon dressing you can whisk in a cup.

PREP15 minutesCOOK25–30 minutesSERVES2

Start with cooked grains. The roasting time gives you a moment to make the dressing and set the table.

What you’ll need

  • 1 can (15 oz) chickpeas, drained, rinsed, and dried
  • 2 cups broccoli florets
  • 2 medium carrots, cut into thin sticks
  • 1 tablespoon olive oil
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1½ cups cooked brown rice or quinoa
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • Fresh parsley, to finish

For the lemon dressing

  • 2 tablespoons olive oil
  • 1½ tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • 1–2 teaspoons water, as needed
  • A pinch of salt and black pepper

Bring it together

  1. Turn up the warmth. Heat the oven to 425°F (220°C). Line a large sheet pan with parchment.
  2. Season and roast. Toss the chickpeas, broccoli, and carrots with the tablespoon of oil, paprika, garlic powder, salt, and pepper. Spread in one layer, using a second pan if crowded. Roast 25–30 minutes, tossing halfway, until the carrots are tender and the edges are golden. Check the broccoli after 20 minutes and remove it early if ready.
  3. Make it bright. Whisk the dressing ingredients together. Add a little water to loosen, then taste and adjust the lemon or seasoning.
  4. Build your bowl. Divide warm grains between two bowls. Add the roasted vegetables and chickpeas, avocado, and tomatoes. Spoon over the dressing and finish with parsley.

Recipe concept by MIRROR Editorial · Food image created with AI · Not kitchen-tested.