vegetarian | gluten free | nut free | soy free

25 minutes or less

What You'll Need:

¾ c brown rice

½ Tbsp olive oil

½ tsp sea salt

1 pint cherry tomato, halved

1 clove garlic, sliced thin

½ c kalamata olive, halved

1 bag (5-7oz) baby spinach

1 can chickpeas, drained & rinsed

4oz block feta cheese, crumbled

Combine rice with 1 ½ c filtered water & a dash of sea salt. Cook on the stovetop or in a rice cooker according to package instructions.

While rice cooks, sauté tomato, garlic & olive in olive oil & sea salt over medium high heat until juicy and aromatic.

Add spinach to pan & stir until wilted.

Build rice bowls by dividing cooked rice, veggies, chickpeas & feta into 2 large bowls. You will be so happy you did!

Serves 2.