summer vegetable rice bowl

serves: 1 & some
time: 30 min

ingredients:
- brown rice (I made one cup and had lots left over)
- 1/3 can drained chickpeas
- 12 pods of peas
- 1/2 yellow bell pepper
- 5 basil leaves
- sunflower sprouts
- black pepper
- coriander
- dill
- sea salt
- olive oil, 1 tbsp
- butter, 1 tsp
- lemon juice

directions:

1. Cook the rice according to directions. I used brown basmati, which takes about 25 minutes to cook.
2. While rice is cooking, slice the zucchini, dice pepper, shell the peas and chop the basil.
3. Using a medium sized frying pan, cook the veggies and chickpeas in 1 tbsp of olive oil. While cooking, add the spices and lemon juice to taste (I recommend at least 2 tbsp of lemon juice).
4. When veggies are cooked, stir in the butter and remove from heat.
5. Mix equal parts vegetable mixture and rice together, garnish with pea sprouts.

TIP: Zucchini can take a long time to cook. I sliced it with a vegetable peeler so that the slices would be even and thin.