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
Bowl components
- 2 cups cooked brown rice
- 1 cup steamed kabocha squash
- 2 cups spinach
Preparation
Cook chickpea mixture
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.
Prepare dressing
In a separate bowl, combine all dressing ingredients and stir well until completely smooth.
Adjust consistency by adding more water if desired.
Assemble bowl
Start with a layer of spinach in the bowl.
Top with cooked brown rice.
Add steamed kabocha squash slices.
Add the chickpea mixture.
Drizzle with the almond miso dressing.
Garnish with scallions.
Notes
This recipe makes 3 servings.
