Curried Chickpea Cauliflower Rice

Ingredients

• 1 Can Canned chickpeas, rinsed and drained - 1 can (15 ounces), rinsed and drained
• 4 Cup Cauliflower florets - 4 cups (14 ounces), About 14 ounces
• 1 Pound Baby potatoes, halved - 1 pound, halved
• 2 Count Zucchini, cut into 1/2-inch half-moons - 2 medium, Cut into 1/2-inch half-moons
• 3 Tablespoon Olive oil - 3 tablespoons
• 2 Tablespoon Curry powder - 2 tablespoons
• 1 Teaspoon Garlic powder - 1 teaspoon
• 1 Teaspoon Kosher salt - 1 teaspoon
• 0.5 Teaspoon Black pepper - 1/2 teaspoon
• 1 Count Ready-to-heat brown rice pouch - 1 pouch (8.8 ounces)
• 1 Tablespoon Lemon juice - 1 tablespoon
• 0.25 Cup Fresh cilantro, chopped - 1/4 cup, chopped

Instructions

1. Preheat and prep

   1. *Preheat the oven to 425°F*; rinse and drain the chickpeas, *halve the baby potatoes*, cut the zucchini, and chop the cilantro.

2. Season on the sheet pan

   2. Add the chickpeas, cauliflower, potatoes, and zucchini directly to the rimmed sheet pan, then add olive oil, curry powder, garlic powder, salt, and pepper; *toss on the pan* until the vegetables are *evenly coated*.

3. Roast the vegetables

   3. Spread everything into a single layer with the potatoes cut-side down; roast for *25 minutes*, until the potatoes are *starting to turn tender* and the cauliflower edges are browned.

4. Add and crisp the rice

   4. Remove the pan from the oven, stir the vegetables, then *clear a space in the center* and add the brown rice pouch contents in a thin layer; return to the oven for *8 to 10 minutes*, until the rice is *hot and lightly crisp at the edges*.

5. Finish and serve

   5. Drizzle lemon juice over the pan, sprinkle with cilantro, and *gently toss everything together* before serving *warm from the sheet pan*.