Grounding chickpea rice bowl
Grounding Chickpea Bowl Ingredients + Cooking Directions
What You Need:
Carve out 1 1/2 hours for cook time. Roast the ingredients in order while you cook the rice. Prep beans or rice the day before. Store ingredients in containers to build meals through out the week.
Roasted sweet potato ( medium to large)
Steam roasted beet
Slow cooked and roasted chickpeas ( 1 cup soaked+ Cooked=3 cups cooked)
1 cup brown rice
Fresh arugula, spinach, greens of your choice
Dill + Parsley
Olive oil, Lemon, Sea Salt, Black Pepper, Garlic powder
Steam Roasted Beets
Ingredients
1 large beet, greens removed.
olive oil
lemon wedge, salt and pepper
Steam Roasted Beets tossed in Lemon Juice + Olive oil herbs
Directions:
1.)Pre-heat oven for 375 degrees. Prep large square of tin foil. Make sure to give your beet a good rinse and trip any dirt, hairs or tops. Get a baking sheet ready and when the oven has heated you want to rinse the beet under water and then immediately wrap it in tin foil and place on baking sheet. make sure the beet sits up right and wrapped in the tin foil. Place in the oven for 45 min-1 hour ( depending on how big your beet is). Check to make sure the beet is tender before removing from the oven. Let it cool and then open up the beet and peel of the skin ( it will come off pretty easily with fingers or a knife). Slice the beet in desired shapes and toss the beets in 2 tbsp of olive oil, squeeze of lemon juice and three pinches of sea salt and ground black pepper. Enjoy these all week and keep in a sealed container in the fridge.
Brown Rice
1 cup brown rice
2 cups water
pinch of sea salt and square of kombu ( optional)
Directions: Make sure to rinse your rice in a colander before cooking. Follow general rice cooking directions or use a rice cooker. The key is to make sure to keep heat low and rice covered while it cooks. Bring to a boil before covering. Fluff when done and enjoy all week. Remove kombu before eating.
Roasted Sweet Potato Moons
Roasted Sweet Potatoes
Ingredients
1 large sweet potato or yam
1/2 tsp garlic powder, 1/2 tsp ground coriander, 1/2 tsp sea salt, 1/2 tsp ground black pepper
2 tbsp Grape Seed oil or Olive oil
Directions:
1.) Pre heat oven 375 degrees ( You can roast sweet potatoes and beets one after the other, not at the same time). Rinse and pat dry your sweet potato. Depending on the size and roundedness of your sweet potato Slice 1/2 inch thick circles/ moons. I keep the potato skin on for extra flavor, texture and nutrients. You can peel it if you want. In a separate small bowl whisk together the garlic powder, coriander, sea salt, black pepper and oil. Lay out slices of sweet potato on parchment lined baking/roasting sheet. Brush or evenly pour over you seasoning oil onto the sweet potatoes. Get messy, use your hands to make sure they are evenly covered in the oil and salt. I like to lay out the sweet potatoes and then drizzle and season over them too. Do it however you like. Roast them for 30-40 mins in the oven rotating the pan at the 15 min mark. Check for tenderness and golden edges/tops to indicate they are done.
Roasted Chickpeas
Ingredients
1 cup dried chickpeas or 2 cans/ 3 cups cooked
2 tbsp olive oil
1/2 tsp ground turmeric powder, 1/2 tsp garlic powder, 1/4 tsp ground coriander, 1/2 tsp honey or maple syrup, 1 tbsp lemon juice. 1/4 tsp sea salt, 1/2 tsp ground black pepper.
Directions:
Pre soak and cook chickpeas or use canned. Soak 1 cup dried chickpeas and cook in insta pot or slow cook with 5 cups of water + 1 tsp sea salt.
Roasted Chickpeas
Directions:
Preheat oven 375 degrees ( continue roasting flow if you want). In a small bowl whisk together olive oil, lemon juice, garlic powder, coriander, turmeric, honey, salt and black pepper. In a large bowl strain chickpeas and pour over the dressing. Toss the chickpeas until they are well dressed. Pour them onto a parchment paper lined roasting sheet and spread them out evenly. Give them an extra pinch of salt and pepper if you want and then place in the oven to roast for 20 mins. Make sure to rotate mid cooking point. They are down when the edges of the chickpeas are spilt and golden. you can roast them extra 10 mins longer if you want them more crunchy.
Spring Greens Dressing
Ingredients
1/2 cup each of fresh parsley and dill
1 garlic clove
Juice of 1/2 lemon
1 tsp apple cider vinegar
1/4 tsp sea salt and ground black pepper
1 tsp nutritional yeast
1/4 cup extra virgin olive oil
1/4 cup filtered water
Directions:
In a high speed blender or food processor blend all the ingredients together. Adjust spice and seasoning/ingredients if you want. Switch herbs for chives, cilantro or mint and try lime instead of lemon if you want. Keep in sealed glass jar for 1 week in the fridge.
The Last optional ingredient for your bowl is adding a pickled veg. I love fresh radish sliced and chilled in ume plum vinegar which is rich in fermented magic. Try any of your fave fermented babes if you want. Chew slow, share this and enjoy xoxo
Grounding chickpea bowl with brown rice, roasted sweet potato, beets, chickpeas and spring greens dressing. Topped with ume plum vinegar quick pickled radish.