Nourish Bowl with Rosemary Chickpeas and Parmesan Orzo
Ingredients
Bowl components
- Kale
- Olive oil
- 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 tablespoon vegan butter or avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
Rosemary lemon chickpeas
- 1.5 cups cooked chickpeas
- 1 rib celery, sliced
- 1 small onion, chopped
- 1/2 cup green bell pepper, sliced
- 1 tablespoon avocado oil
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 tablespoon fresh rosemary leaves, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne (optional)
- 1 teaspoon sea salt
Preparation
Parmesan orzo
In a food processor, mix the hemp seeds and nutritional yeast and pulse until completely smooth and powdery.
In a pot, melt the vegan butter, then add the hemp yeast mix and whisk for 30 seconds.
Add the milk, garlic powder and salt and continue whisking until you have an even, lump-free sauce.
Cook for 2 minutes, or until desired thickness is reached, then add the cooked orzo, stir and continue cooking until the orzo is warmed through.
Remove from heat and enjoy.
Rosemary lemon chickpeas
Heat the oil in a skillet and once hot, add the onion, celery and pepper and sauté for 3-4 minutes.
Add the chickpeas, rosemary, garlic powder, cayenne and sea salt and cook until the chickpeas are crispy, about 7-8 minutes.
Stir in the lemon zest and cook for one more minute, then remove from heat, add the lemon juice, stir and enjoy.
Bowl assembly
Massage the kale with olive oil until softened and wilted.
Assemble the nourish bowl by placing the massaged kale as the base.
Top with the parmesan orzo and rosemary lemon chickpeas.
Add halved red and yellow tomatoes, sliced avocado, and garnish with fresh parsley, dill and basil.
Serve immediately.
