Almond Miso Chickpea Nourish Bowl
Ingredients
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
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
Nourish bowl components
- 2 cups cooked brown rice
- 1 cup steamed kabocha squash
- 2 cups spinach
Preparation
Prepare chickpeas
In a pan over medium heat, add oil, onions and mushrooms with a pinch of salt and 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 and stir to cook and become fragrant.
Remove from heat and set aside.
Make dressing
In a separate bowl, combine dressing ingredients and stir well until completely smooth.
Adjust consistency with water as needed.
Assemble bowl
Start with a layer of spinach or your favorite greens.
Top with cooked brown rice.
Add steamed kabocha squash slices.
Add the chickpea mixture.
Drizzle with the dressing.
Garnish with scallions.
Tips
This recipe makes 3 servings.
