Almond Miso Chickpea Nourish Bowl
Ingredients
- 2 cups cooked brown rice
- 1 cup steamed kabocha squash
- 2 cups spinach
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
Preparation
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.
To the pan, add garlic, ginger, chickpeas and a splash of soy sauce and stir around in the pan to cook and become fragrant.
Remove from heat and set aside.
In a separate bowl, combine dressing ingredients and stir well until completely smooth.
Adjust the consistency of the dressing by adding more water if desired and stirring well.
To assemble your bowl, start with a layer of spinach or your favorite greens.
Top with cooked brown rice and steamed kabocha squash if using.
Add the chickpea mixture.
Drizzle with the dressing and garnish with scallions.
Tips
This recipe makes 3 servings. Kabocha squash is optional but recommended for best flavor.
