Nourish Bowl with Rosemary Chickpeas and Parmesan Orzo
Ingredients
- Kale
- Olive oil (for massaging kale)
- Red tomatoes
- Yellow tomatoes
- Avocado
- Parsley
- Dill
- Basil
Parmesan orzo
- 8oz orzo
- 1/3 cup hemp seeds
- 1/4 cup nutritional yeast
- 3/4 cup unsweetened plant milk
- 1/2 tbsp vegan butter or avocado oil
- 1 tsp garlic powder
- 1 tsp sea salt
Rosemary lemon chickpeas
- 1 1/2 cups cooked chickpeas
- 1 rib celery
- 1 small onion
- 1/2 cup green bell pepper
- 1 tbsp avocado oil
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1/2 tbsp fresh rosemary leaves
- 1/2 tsp garlic powder
- 1/2 tsp cayenne (optional)
- 1 tsp sea salt
Preparation
Parmesan orzo
In a food processor mix together the hemp seeds and nutritional yeast and pulse till completely smooth and powdery.
In a pot melt the vegan butter then add the hemp yeast mix and whisk 30 seconds.
Add the milk, garlic powder and salt and continue whisking until you have an even, lump-free sauce.
Cook 2 minutes, or until desired thickness is reached then add the orzo, stir and continue cooking until the orzo is warmed through.
Remove from heat and enjoy!
Rosemary lemon chickpeas
Heat up the oil in a skillet and once hot add the onion, celery and pepper and saute 3-4 minutes.
Add the chickpeas, rosemary, garlic powder, cayenne and sea salt and cook until the chickpeas are crispy, 7-8 minutes.
Stir in the lemon zest and cook 1 more minute then remove from heat, add the lemon juice, stir and enjoy!
Bowl assembly
Massage the kale with olive oil.
In a bowl, start with the massaged kale as the base.
Top with the prepared parmesan orzo.
Add the crispy rosemary lemon chickpeas.
Include halved red and yellow tomatoes, sliced avocado, parsley, dill and basil.
