Easy 24 Hours of Healthy Student Cooking

Instructions

1. 1

   Rinse the brown rice thoroughly under cold water until the water runs clear, then set aside to drain completely.

2. 2

   Heat 1 tablespoon of olive oil in a large pot over medium-high heat and sauté the finely diced onions until translucent and fragrant, about 4 minutes.

3. 3

   Add the minced garlic to the pot and cook for another 30 seconds, stirring constantly to prevent burning.

4. 4

   Stir in the soaked and drained chickpeas, coating them well with the oil and aromatics, then cook for 2 minutes.

5. 5

   Pour the vegetable broth into the pot and bring the mixture to a gentle boil, then reduce heat to low and simmer the chickpeas for 45 minutes until tender but not mushy.

6. 6

   While the chickpeas cook, toss the diced sweet potatoes and broccoli florets with 1 tablespoon of olive oil, then spread them on a large baking sheet and roast at 425°F for 25 minutes, stirring halfway through until caramelized at the edges.

7. 7

   Combine the diced bell pepper, carrots, oregano, cumin, and red pepper flakes in a separate bowl and set aside.

8. 8

   Add the rice to a separate pot with 4 cups of water, bring to a boil, then reduce to low heat, cover, and simmer for 35-40 minutes until fluffy and water has been absorbed.

9. 9

   In the final 5 minutes of cooking the chickpeas, stir in the reserved pepper and carrot mixture along with the remaining 1 tablespoon of olive oil.

10. 10

    Season the chickpea mixture with sea salt and black pepper to taste, then drizzle with fresh lemon juice.

11. 11

    Transfer the roasted vegetables to a large mixing bowl and gently fold them into the cooked chickpea mixture, being careful not to break down the vegetables.

12. 12

    Divide the cooked rice evenly among four large storage containers, creating the base layer for each meal.

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