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 zucchini and scallions to the pan and sauté for about 2-3 minutes.
Add garlic, ginger, chickpeas, and a splash of soy sauce to the pan. Stir and cook until fragrant. Remove from heat and set aside.
In a separate bowl, combine all the dressing ingredients. Stir well until completely smooth, adjusting the consistency with water if desired.
To assemble the bowl, start with a layer of spinach as the base.
Top with cooked brown rice and slices of steamed kabocha squash.
Add the garlic ginger chickpea mixture on top.
Drizzle the almond miso dressing over the bowl.
Garnish with scallions.
Repeat the process to make 3 servings.
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