Lemony Chickpea and Spinach Bowl
Ingredients
- Fresh garlic
- Oil
- Chickpeas
- Vegan butter
- Nutritional yeast
- Lemon juice
- Fresh spinach
Base
- Barley with lentils
Vegetables
- Chopped red cabbage
- Scallions
- Red apple
Dressing
- Rice vinegar
- Lemon
- Olive oil
- Mustard
- Sumac (optional)
- Celery seeds (optional)
- Red wine vinegar (optional)
Toppings
- Avocado
- Black sesame seeds
Preparation
Cook barley and lentils according to package directions until tender.
In a skillet, heat oil over medium heat and sauté garlic until fragrant.
Add chickpeas and vegan butter to the skillet, cooking until chickpeas are heated through.
Stir in nutritional yeast and lemon juice, then add fresh spinach and cook until wilted.
In a small bowl, whisk together rice vinegar, lemon, olive oil, mustard, and optional sumac, celery seeds, and red wine vinegar to make the dressing.
Chop red cabbage, scallions, and red apple if not already prepared.
Assemble the bowl by layering cooked barley and lentils as the base, adding the sautéed chickpea and spinach mixture, fresh vegetables, and avocado.
Drizzle with the dressing and sprinkle black sesame seeds on top before serving.
