| 17 | 30 | 507 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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 |
| 2 medium | Zucchini |
| 3 medium | Carrots |
| 1 small head | Red cabbage |
| 1 avocado(s) | Avocado |
| 1/2 bunch | Green onion |
| 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 cooked rice in a bowl along with 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.
Enjoy!
| Grain | 0.9 |
| Meat Alternative | 1.2 |
| Vegetables | 7.4 |
Balance by skipping/reducing rice, while adding crispy tofu or baked chicken.