| 12 | 20 | 529 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 0 min | 4 |
| 1 can (15oz) | Chickpeas, canned, drained |
| 1 1/2 cup | Brown rice, medium-grain, dry (steamed) |
| 2 cup | Arugula ((slightly packed) |
| 1 medium | Carrots (or 2 small); shredded) |
| 1 avocado(s) | Avocado (medium) |
| 1/2 cup | Red cabbage (shredded) |
| 1/2 cup | Frozen yellow corn kernels |
| 1/2 cup | Cherry Tomatoes |
| 2 tbsp | Nutritional yeast |
| 2 clove(s) | Garlic |
| 1/2 tsp | Salt |
| 1/4 tsp | Black pepper |
1. Press fresh garlic or dice into very small pieces.
2. Prepare Basic Brown Rice (according to recipe pg. 91). 3. 5–10 minutes before rice is done steaming, add garbanzo beans, corn, garlic, salt, pepper, and nutritional yeast to the pot and allow to rice to finish.
4. Rinse fresh veggies to remove any debris and remove any bad spots with kitchen scissors or knife.
5. Shred carrot and cabbage, cut cherry tomatoes in half, dice avocado into small pieces.
6. Add fresh veggies, besides greens and avocado, to rice right before serving and stir to combine.
7. Serve rice alongside greens and avocado.
8. Enjoy!
| Grain | 2.3 |
| Meat Alternative | 0.6 |
| Vegetables | 2.7 |
