Super Foods Bowl with Miso Tahini and Spiced Chickpeas
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Servings2
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Serving Size1 bowl
Ingredients
- 2 cups brown rice, cooked
- 8 slices avocado, sliced
- 1 cup sweet potato, cubed, skin on
- 1 cup baby kale
- 1 cup purple cabbage, julienned
- 1 cup miso tahini
- ¼ cup spiced chickpeas
- 2 teaspoons sesame seeds, black
- ½ cup red quinoa, cooked
- 6 cherry tomatoes, charred or roasted
Miso Tahini
- 2 garlic cloves, minced
- ½ cup tahini
- 6 tablespoons white miso
- 2 tablespoons lemon juice
- ½ cup water, warm
- 1 teaspoon cracked pepper
Spiced Chickpeas
- 1½ cups canned chickpeas, drained and rinsed
- 1½ tablespoons ras al hanout blend, store bought
Directions
- Cook rice and reserve. Cook quinoa according to package directions. Mix rice and quinoa together and set aside.
- For miso tahini, combine all six ingredients together for 30 seconds, adjusting salt seasoning with miso as preferred. Toss kale in ¼ cup of miso tahini, reserve for later use.
- For spiced chickpeas, fry the chickpeas until deep golden brown in a 350˚ deep fat fryer, about 40 seconds. Immediately toss with spices and let excess oil drain on paper towels.
- For bowls, assemble as follows:
-Brown rice & quinoa
-Avocado slices
-Purple sweet potato
-Baby kale mixture cherry tomatoes
-Chickpeas
-Sesame seeds
-Remaining miso tahini