2 cups long grain and wild rice (or the rice of your choice)
4 cups chicken stock
3/4 cup hummus
1/4 lime juice
1/4 cup olive oil
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges
Pre-heat your oven to 375 degrees F.
Prep the vegetables by cutting the sweet potato into small cubes (leave the skin on), cutting the onion into wedges (eight equal parts, take skin off) and cutting the broccoli into small florets or bite sized pieces.
Arrange them all on a baking sheet. Toss in olive oil, salt and pepper.
Bake in the oven for 15-20 minutes until the vegetables are tender and cooked to your liking as some like them crunchier and others softer.
Open and strain the can of chickpeas, wash them thoroughly under cold running water, shake off the excess water and set aside.
In a bowl, add the chickpeas, olive oil, smoked paprika, cumin, garlic powder, cayenne and salt.
Place it on a baking sheet and bake in the same oven for about 15-17 minutes.
Follow the cooking instructions behind the rice package. The general rule of thumb is two cups of water for every one cup dry rice. I always swap the water for chicken stock to add more flavour. Cook the rice to your liking. Once it is cooked fluff it with a fork and keep warm until you are ready to serve.
In a bowl whisk together the hummus, lime juice, olive oil, salt and pepper. Reserve.
Assemble the bowls by placing the rice at the bottom, then the roasted sweet potato, onion, broccoli and chickpeas over top.
Pour about two to three tablespoons of sauce and garnish with fresh cilantro and lime wedges.