Nutty Brown Rice Bowl with Spiced Chickpeas & Tahini Dressing
This balanced, nutrient-dense dish provides complex carbohydrates for sustained energy, plantbased protein and fiber to support digestive function and satiety, and essential fatty acids to nourish skin and support hormone production, alongside a rich spectrum of vitamins, minerals, and phytonutrients that contribute to overall wellbeing and steady blood sugar response
Ingredients
Base
- 1 cup brown rice
- 2 cups water & pinch sea salt
Spiced Chickpeas
- 1 tin organic chickpeas drained and rinsed
- 1 tbsp olive oil
- ½ tsp turmeric
- ½ tsp cumin optional
- Pinch sea salt
Greens
- 1 cup kale stems removed and finely chopped
- 1 handful rocket leaves
- 1 tsp olive oil
Healthy Fats:
- 1 ripe avocado sliced
Tahini Maple Dressing:
- 2 tbsp tahini
- 1 tbsp maple syrup
- 1 –2 tbsp olive oil
- 1 –2 tbsp warm water
Finish
- Pinch sea salt
- 1 tbsp sesame seeds
- 1 tbsp pumpkin seeds
Instructions
- Rinse brown rice thoroughly under cold water.
- Add to a saucepan with water and salt. Bring to the boil, then reduce to a gentle simmer. Cover and cook for 35–40 minutes.
- Remove from heat and allow to steam for 10 minutes, then fluff with a fork.
- Heat olive oil in a pan over medium heat. Add chickpeas, turmeric, cumin, and salt.
- Cook for 5–7 minutes until warmed through and lightly golden.
- Place kale in a bowl with olive oil and massage gently for 1–2 minutes until softened.
- Add fresh rocket leaves and toss lightly.
- Whisk together tahini, maple syrup, olive oil, warm water, and salt until smooth and pourable.
- Spoon brown rice into a bowl as the base. Add spiced chickpeas and greens.
- Arrange avocado slices on top.
- Drizzle with tahini dressing. Sprinkle sesame seeds and pumpkin seeds evenly over the dish.
Notes
Allergen Information: Contains sesame (tahini, sesame seeds)
Recipe created by: Maboitumelo Mosala
