Comforting Brown Rice Bowl

• Gluten free

• Produce

  • 1 can Chickpeas
  • 2 cloves Garlic
  • 1 tbsp Garlic powder
  • 5 cups Spinach, tightly packed fresh
  • 1 Sweet potato

• Canned Goods

  • 1 Chili

• Condiments

  • 1 Lime juice
  • 1 tsp Maple syrup
  • 2 tbsp Tahini

• Pasta & Grains

  • 2/3 cups Brown rice

• Baking & Spices

  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Cinnamon
  • 1 tsp Turmeric

• Oils & Vinegars

  • 2 tsp Olive oil

Found on greenevi.com

Description

Ingredients

• 1 can of chickpeas
• 1 sweet potato
• ⅔ cups of brown rice
• 5 cups of tightly packed fresh spinach
• 1 tbsp garlic powder
• 1 tsp turmeric
• ½ tsp cayenne pepper
• ½ tsp cinnamon
• 2 cloves of garlic
• 2 tsp olive oil
• 2 tbsp tahini
• lime, juice
• 1 tsp maple syrup
• chili, salt, pepper

Directions

• Start by cooking brown rice. Add rice and 2 cups of water to a pot, season with salt and cook for 30-40 minutes or until soft.
• Preheat oven to 180°C/450°F. Line a baking tray with parchment paper.
• Rinse, drain, then dry chickpeas. Remove skins for an extra crunchy finish. Mix chickpeas with 1 teaspoon of oil, garlic powder, turmeric, cayenne, salt and pepper. Arrange chickpeas on one side of the baking tray in a single layer.
• Cut sweet potatoes into bite sized pieces and place them on the baking tray too. Sprinkle with cinnamon and chili. Bake chickpeas and sweet potato for 25-30 minutes.
• Heat up 1 teaspoon of olive oil in a large pan, add crushed garlic and sauté for 2 minutes. Add spinach, salt and pepper and cook for 3-5 minutes.
• For the tahini dressing mix together tahini, lime juice, maple syrup with a little water.
• Add rice, sweet potatoes, chickpeas and spinach to a big bowl and top with the tahini dressing. Enjoy!