Nourish Bowl With Turmeric Roasted Carrots

• 1 whole Medium-sized Carrot
• 1/2 cups Canned Chickpeas (drained)
• 1/4 teaspoons Turmeric
• 1/4 teaspoons Cumin
• 1/8 teaspoons Cayenne (optional)
• 1/2 Tablespoons Olive Oil
• 1 teaspoon Lemon Juice
• 1 cup Spinach
• 1/2 cups Brown Rice

1. Cook rice or other grain as instructed on package.
2. Preheat oven to 400u0b0F. While oven is heating, cut a medium-sized carrot into equally-sized rounds.
3. In a medium-sized bowl, add cut-up carrot, chickpeas, turmeric, cumin, cayenne (optional), and olive oil. Toss until carrots and chickpeas are coated.
4. Evenly spread coated chickpeas and carrots onto a cooking sheet and place in the oven for 30 minutes. Once chickpeas and carrots have been roasted, add salt and pepper to taste and drizzle with lemon juice.
5. Add spinach, rice, carrots, and chickpeas to a bowl and enjoy!

carrot, chickpeas, ubc, ubc, cayenne, olive oil, lemon juice, spinach, brown rice

Taken from tastykitchen.com/recipes/salads/nourish-bowl-with-turmeric-roasted-carrots/ (may not work)