Roasted Veggie Rice Bowls

Ingredients

• 2 cups cooked rice
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 1 red onion, sliced
• 1 can chickpeas, drained
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 cup Greek yogurt
• 1 lemon
• Fresh herbs

Instructions

1. Heat oven to 220°C/425°F and line a tray.
2. Toss vegetables and chickpeas with olive oil, paprika, salt, and pepper.
3. Roast for 22 to 28 minutes until browned at the edges.
4. Mix yogurt with lemon juice, zest, salt, and chopped herbs.
5. Serve vegetables over rice with sauce and crunchy seeds or nuts.

Chef tips

• Cut vegetables evenly so they roast at the same speed.
• For meal prep, store sauce separately.
• Swap rice for quinoa or couscous.