Roasted vegetable rice bowl with chickpeas and lemon-tahini dressing

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Roasted vegetable rice bowl with chickpeas and lemon-tahini dressing


Roasted vegetable rice bowl with chickpeas and lemon-tahini dressing

Gluten-Free Friendly, Soy-Free, Mediterranean, Vegetarian, Diabetes-Friendly, No Added Sugar

2 Servings, 620 Calories/Serving

20–30 Minutes

We’re bowled over (excuse the pun) by this veggie-packed dish, featuring a vibrant mix of earthy broccoli, tomatoes, and hearty chickpeas seasoned with citrusy sumac.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Organic broccoli
  • Organic onion
  • Cooked chickpeas
  • Organic grape or cherry tomatoes
  • Organic lemon
  • Sunbasket lemon-tahini dressing base (lemon juice - tahini - garlic - orange juice - Marash chile flakes)
  • Organic baby arugula or other leafy greens
  • Cooked rice medley
  • Feta
  • Roasted sunflower seeds
  • Sumac

Nutrition per serving

Calories 620, Total Fat 40g (51% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 250mg (11% DV), Total Carb. 62g (23% DV), Fiber 12g (43% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 15g
Contains: Milk, Sesame (sesame)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and roast the vegetables

Heat the oven to 400°F.

  • Cut the broccoli into 1-inch florets; trim any coarse stems.
  • Peel and thinly slice the onion.
  • Rinse the chickpeas.

On a sheet pan, toss the broccoli, onion, chickpeas, and tomatoes with 2 to 3 tablespoons oil; season with salt and pepper and spread in an even layer. Roast, stirring the vegetables halfway through, until tender and lightly browned, 12 to 15 minutes.

When the vegetables are almost done, make the salad and cook the rice.



Prep the dressing; make the salad

  • Cut the lemon into wedges for garnish. [Cut 1 lemon into wedges; save the remaining lemon for another use.]

In a small bowl, stir together the lemon-tahini dressing base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper. 

In a large bowl, toss the arugula with 1 tablespoon [2 TBL] of the lemon-tahini dressing (set aside the remaining dressing for serving). Season to taste with salt and pepper. 


Cook the rice

In a medium sauce pot over medium heat, cook the rice, stirring occasionally, until heated through, 2 to 3 minutes. Season to taste with salt and pepper.


Transfer the rice and roasted vegetables to individual bowls and top with the arugula salad. Crumble over the feta, sprinkle with the sunflower seeds and sumac, and serve with the lemon wedges.

Kids Can!
  • Rinse the chickpeas.
  • Toss and season the vegetables.
  • Time the vegetables.
  • Toss the arugula with the dressing.
  • Sprinkle the salad with the feta, sunflower seeds, and sumac.