Smoky Chickpeas and Orange Thyme Orzo Bowl
Ingredients
- mustard greens
- beet greens
- shredded brussels sprouts
- avocado
- everything bagel seasoning
- red onion
- mint
- rainbow microgreens
Orange thyme orzo
- 1 cup dry orzo
- 1/2 cup orange juice
- 2 tbsp olive oil
- 1 tbsp orange zest
- 1 tbsp agave or maple syrup
- 1 small garlic clove, minced
- 1 tsp fresh thyme leaves
- 1/2 tsp sea salt
Smoky chickpeas
- 1 tbsp avocado oil
- 1 can or 1 1/2 cups drained chickpeas
- 1 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- 1/2 tsp liquid smoke
- 1/2 tsp chipotle powder (optional)
Preparation
Prepare the orange thyme orzo sauce by combining orange juice, olive oil, orange zest, agave or maple syrup, minced garlic, thyme leaves, and sea salt in a bowl and whisk until well combined.
Cook orzo according to package instructions.
Add 3-4 tablespoons of the sauce to the cooked orzo and mix, then set aside the remaining sauce to serve on the side.
Heat avocado oil in a pan over medium heat.
Add drained chickpeas and cook for 5 minutes, stirring occasionally to crisp evenly.
Add smoked paprika, garlic powder, onion powder, sea salt, liquid smoke, and chipotle powder (if using), then cook for 1 more minute while stirring to distribute seasonings.
Remove chickpeas from heat.
Assemble the bowl by placing a base of mustard greens, beet greens, and shredded brussels sprouts, then top with the prepared orzo, smoky chickpeas, sliced avocado sprinkled with everything bagel seasoning, red onion, mint, and rainbow microgreens.
