|30 min||0 min||5|
|1/3 cup||Tahini (for dressing)|
|1/3 cup||Water (for dressing)|
|1/4 cup||Lemon juice (for dressing)|
|1 clove(s)||Garlic (crushed, for dressing)|
|1/2 tsp||Cumin (for dressing)|
|1/4 tsp||Cayenne pepper (for dressing)|
|1 pinch||Sea salt (for dressing)|
|2 1/2 cup||Brown rice, medium-grain, cooked (gluten free)|
|1 can (15oz)||Chickpeas, canned, drained (rinsed)|
|1 bag(s)||Baby spinach|
|2 beet(s)||Beets, raw|
|1 small head||Red cabbage|
|1/2 bunch||Green onion, scallion, ramp|
|1/2 cup||Pumpkin seeds (pepitas)|
1. Prepare the dressing by placing all the ingredients in a blender and puréeing until smooth. If you don't have a blender, mince the garlic, then whisk the ingredients together in a bowl. Refrigerate the dressing until ready to use.
2. Cool the cooked rice, if needed. Drain the can of chickpeas. Wash the beets, zucchini, and carrots well.
3. Use a food processor or large-holed cheese grater to shred the beets, zucchini, and carrots. Remove any wilted leaves from the cabbage, then cut into quarters, and remove the core. Shred the cabbage using a food processor, or slice thinly with a knife.
4. Slice the avocado and green onion.
5. To build the bowls, place about ½ cup of the cooked rice in a bowl along with about ¼ cup of chickpeas. Add a handful of baby greens, shredded beets, zucchini, carrots, and cabbage. Top with a few slices of avocado and a sprinkle of pepitas and sliced onion.
6. Finally, drizzle the lemon tahini dressing liberally over the bowl.
are a great source of protein and fiber which helps to promote healthy digestion!
provide key vitamins and minerals important for good health and maintenance of the body!