Almond Miso Chickpea Nourish Bowl
Ingredients
- 1 Garlic Ginger Chickpea Recipe
- 1 Almond Miso Dressing Recipe
- 2 cups cooked brown rice
- 1 cup steamed kabocha squash
- 2 cups spinach
Garlic Ginger Chickpeas
- 2 tsp neutral oil of choice
- 1/2 medium onion, diced
- 2 scallions, sliced
- 1/2 large zucchini, sliced
- 1/2 cup mushrooms, quartered
- 3 cloves garlic, minced
- 1/4 tsp ground ginger or 1/2 inch minced fresh ginger
- 1 tbsp soy sauce or coconut aminos
- 1 can chickpeas, drained and rinsed
Almond Miso Dressing
- 2 tbsp natural almond butter
- 1 tbsp rice vinegar
- 1 tsp miso paste (yellow and white work well)
- 1 tsp soy sauce or coconut aminos
- 1 tbsp agave syrup
- 1/2 tsp garlic powder
- 1-2 tbsp water
Preparation
In a pan over medium heat, add oil, onions, and mushrooms with a pinch of salt. Sauté until softened.
Add in zucchini and scallions, and sauté for about 2-3 minutes.
Add garlic, ginger, chickpeas, and a splash of soy sauce. Stir and cook until fragrant. Remove from heat.
Prepare dressing by combining all dressing ingredients in a separate bowl. Stir until smooth, adjusting consistency with water if needed.
To assemble, start with a layer of spinach in a bowl.
Top with cooked brown rice, steamed kabocha squash slices, and the chickpea mixture.
Drizzle the almond miso dressing over the bowl.
Garnish with scallions.
This recipe makes 3 servings.