Your co-workers will be jealous when you pull out this healthy lunch of roasted veggies and brown rice.
Add broccoli, peppers and onion; toss to coat.
Chop the peppers when cool enough to handle.
Stir the remaining 1 tablespoon oil into rice.
Place about 3/4 cup of the rice in each of four 2-cup microwave-safe, lidded containers.
Divide chickpeas and the roasted vegetables among the bowls.
Top each with 1 tablespoon pesto.
To reheat: Microwave each container on High until heated through, 1 to 2 minutes.
Tips
To make ahead: Prepare through Step 3 and refrigerate for up to 4 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
