Grain, Green, and Bean Skillet with Yum Sauce

• Vegan
• Gluten free

• Produce

  • 2 cups Chickpeas, Cooked
  • 1 bunch Curly kale
  • 3 cloves Garlic

• Condiments

  • 1 tbsp Dijon mustard
  • 1 Lemon juice
  • 1 tbsp Lemon juice
  • 6 tbsp Tahini

• Pasta & Grains

  • 2 cups Brown rice, cooked

• Baking & Spices

  • 1 Generous pinch Black pepper
  • 2 heaping tbsp Nutritional yeast
  • 3/4 tsp Salt
  • 1 Salt and freshly ground pepper
  • 1 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 2 tsp Olive oil

• Liquids

  • 1/2 cup Water

Found on thefullhelping.com

Description

Ingredients

• 2 teaspoons olive oil (or 1-2 tablespoons water)
• 3-4 cloves garlic, very thinly sliced (to taste)
• 2 cups cooked brown rice (or another grain of choice)
• 1 bunch curly kale (or another dark, leafy green of choice)
• 2 cups (1 can) cooked chickpeas (or another bean of choice)
• Lemon juice, to taste
• Salt and freshly ground pepper, to taste
• ½ cup water
• 6 tablespoons tahini
• 1 tablespoon Dijon mustard (substitute yellow mustard)
• 2 heaping tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 2 tablespoons apple cider vinegar
• 1 teaspoon turmeric
• ¾ teaspoon salt
• Generous pinch black pepper

Directions

• To make the yum sauce, whisk or blend all ingredients together till smooth. Adjust salt, pepper, and lemon/vinegar to taste. It can be stored in an airtight container in the fridge for up to 5 days. It will thicken up a bit as it sits.
• Heat the oil or water in a large skillet over medium-low heat. Add the sliced garlic. Allow the garlic to cook in the oil for about a minute, or until the slices are sizzling (but not browning). Add the rice to the skillet and give it a good stir. Add the kale the skillet and cook, stirring frequently, until the kale is tender and bright green (about 3 minutes). Stir in the chickpeas. Mix all ingredients well, then add lemon juice, salt, and pepper to taste (I like about a tablespoon of lemon, a generous pinch of coarse salt, and a few turns of pepper).
• Plate the skillet mixture and drizzle it generously with the yum sauce. Serve.