| 9 | 32 | 600 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 12 min | 20 min | 4 |
| 2 can (15oz) | Chickpeas, canned, drained |
| 3 clove(s) | Garlic |
| 4 green onion (stem) | Green onion (diced) |
| 1 tbsp | Nutritional yeast |
| 1 tsp | Liquid aminos (splash Bragg; or low-sodium) |
| 1 tsp | Soy sauce |
| 1 avocado(s) | Avocado (diced) |
| 3 cucumber(s) | Cucumber (sliced) |
| 2 cup | Cherry Tomatoes (halved) |
| 4 serving(s) | YELLOW RICE |
| 1 cup | Jasmine rice, dry (dry) |
| 2 cup | Vegetable stock/broth, low sodium |
| 1 1/2 tbsp | Nutritional yeast |
| 1/2 tbsp | Salt |
| 1 tsp | Garlic powder |
| 3/4 tsp | Turmeric, powder |
| 1/2 tsp | Onion powder |
| 1/2 tsp | Sage, ground |
| 1/2 tsp | Thyme, dried |
| 1/2 sprig | Rosemary, fresh (sprig of fresh rosemary chopped small (or 1 tsp. dried rosemary)) |
1. Prepare Yellow Rice.
2. Prepare Marinated Cucumbers.
3. Prepare 4 cups of garbanzo beans (~2 cans).
4. Dice green onions and garlic cloves into small pieces.
5. Combine garbanzo beans, green onions, garlic, nutritional yeast, and soy sauce in a saucepan and warm on low or medium heat.
6. Slice cherry tomatoes in half and dice avocado into bite-sized pieces.
7. Use a one-cup-sized cup to scoop rice into a mound in the center of the bowl.
8. Arrange garbanzo beans, cucumbers, tomatoes, and avocado around rice.
9. Garnish with more diced green onions and/or fresh ground black pepper.
1. Rinse rice until water comes out clear to remove excess starch.
2. Add rinsed rice to a large pan with a tight-fitting lid and add vegetable broth and spices.
3. Bring to a boil.
4. When water is boiling, reduce heat and leave covered, stirring occasionally.
5. Turn the heat off when the rice is almost cooked and almost all the water is absorbed.
6. Leave rice covered for another 10–15 minutes to allow it to steam the rest of the way to perfection.
7. Fluff rice with a large fork before serving.
| Grain | 0.5 |
| Meat Alternative | 1.2 |
| Vegetables | 6.8 |
