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.

1. 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.

2. Toss basil with cooked rice and set aside.

3. Divide remaining bowl ingredients among 4 bowls.

4. 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!

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