Nourish Bowl
Yield: 4 servings
Dressing Ingredients:
3 Tbsp (45 mL) Tahini
3 Tbsp (45 mL) Rice vinegar
1 tsp (5 mL) Maple syrup
1 tsp (5 mL) Ginger, grated
1 clove Garlic, minced
3 Tbsp (45 mL) Oil, olive or canola
Water to thin
Salt & pepper, to taste
Bowl Ingredients:
1 Can (530 mL) Chickpeas, drained
1 clove Garlic, minced
1 Tbsp (15 mL) Oil
2-3 Tbsp (45-60 mL) Basil, thinly chopped
2 Cups (500 mL) Whole grain rice, cooked
1 Cup (250 mL) Canned or fresh corn (heated or cold)
2 Red peppers, thinly sliced
2 Carrots, grated
4 Handfuls of spinach
⅓ Cup (83 mL) pumpkin seeds, roasted
Directions
Stir all dressing ingredients together except for water until well combined. Add water 1 Tbsp at a time while stirring until it reaches your desired consistency.
Sauté chickpeas in oil in a pan on medium-high heat for approximately 7 minutes, or until chickpeas are golden brown. Add minced garlic in last 30 seconds of sautéing and toss together.
Toss basil with cooked rice and set aside.
Divide remaining bowl ingredients among 4 bowls.
Drizzle dressing on top of each bowl and garnish with basil.
Tip: Any toppings can be added to or removed from this recipe due to allergies or preference!
