It’s not a secret that this time of year is hard. There are only a few weeks left in the semester, but the end seems so far away. With finals season and due dates approaching, it's easy to get overwhelmed.
Stress is not an excuse to stop prioritizing self care, though. Now, more than ever, nourishing the body to fight through these last few weeks is important. This fall harvest bowl uses healthy, in-season, cheap and filling ingredients to help anyone be able to push through even the hardest of times.
Cook Time: 30 minutes
Ingredients:
-1 sweet potato
-1 head of broccoli
-1/3 cup of canned chickpeas (drained)
-1/2 cup of brown rice
-2 tsp of garlic powder
-2 tsp of onion powder
-1 tbsp of soy sauce
-2 tsp of honey
-Salt
-Pepper
-3 tbsp of olive oil
Directions:
1) Preheat oven to 425 degrees.
2) Bring 1 cup of water to a boil.
3) Once boiling, add rice and a heavy pinch of salt to the water.
4) Stir and simmer for 30 minutes, or until all of the water is absorbed.
5) Cut the sweet potato into cubes, making sure they’re around the same size.
6) Cut the broccoli into bite-sized florets.
7) On a baking pan, add the broccoli, sweet potatoes and chickpeas.
8) Drizzle with olive oil, 1 tsp of garlic powder, 1 tsp of onion powder, salt and pepper to taste.
9) Toss until fully coated in seasoning.
10) Cook for 25 minutes, flipping halfway through.
11) Once the rice is fully cooked, move it to a serving bowl and combine it with soy sauce, 1 tsp of onion powder, 1 tsp of garlic powder, honey and pepper to taste.
12) Top the rice with cooked vegetables.
13) Enjoy, you’re doing great!