Stir Fry Zen Crunch Bowl

• Produce

  • 1/4 1 1/2 cups red cabbage
  • 1 1/2 cups Carrots
  • 1 Crown broccoli
  • 1 tsp Ginger, fresh
  • 2 cups Greens, asian
  • 1 cup Snow peas

• Canned Goods

  • 1/2 cup Vegetable stock

• Condiments

  • 2 tsp Agave syrup
  • 1 tbsp Lemon juice
  • 1 tbsp Miso paste, yellow
  • 2 tbsp Tamari or soy sauce

• Pasta & Grains

  • 2 cups Millet, cooked

• Baking & Spices

  • 1 Salt and pepper
  • 1/8 tsp Sea salt, ground

• Oils & Vinegars

  • 1 tbsp Rice vinegar
  • 1 tbsp Sesame oil

• Nuts & Seeds

  • 1 cup Cashews, roasted

• Other

  • Crispy Asian Roasted Chickpeas (15-ounces- see recipe here , optional but recommended

Found on veggiechick.com

Description

Ingredients

• 2 cups cooked millet, quinoa or brown rice
• Crispy Asian Roasted Chickpeas (15-ounces)- see recipe here , optional but recommended
• 1 tablespoon sesame oil
• 1 crown broccoli, broken into florets (about 2 cups)
• 1 1/2 cups shredded carrots
• 1 cup snow peas
• 1/2 cup vegetable stock
• 2 cups asian greens (or kale and spinach)
• salt and pepper, to taste
• 1 1/2 cups red cabbage, chopped (about 1/4 of a cabbage head)
• 1 cup roasted cashews
• 1 tablespoons miso paste (yellow)
• 1 tablespoon lemon juice
• 1 teaspoon fresh ginger
• 2 tablespoons tamari or soy sauce
• 1/8 teaspoon ground sea salt
• 1 tablespoon rice vinegar
• 2 teaspoons agave syrup (or honey)

Directions

• Cook millet, quinoa or brown rice and set aside. Youll need about 2 cups cooked for this recipe (which was equal to 1 cup dried millet).
• Make the roasted chickpeas. See the recipe here .
• Add sesame oil to a large pan or wok over medium high heat. Add broccoli and cook for 3 minutes, stirring occasionally. Add carrots, snow peas and vegetable stock. Stir and cook for 5 minutes. Add greens and cook another 2 minutes or until greens are wilted. Remove from heat. Sprinkle with salt and pepper.
• To make the dressing, combine miso, lemon juice, fresh ginger, tamari, sea salt, rice vinegar, and agave syrup. Stir with a small whisk.
• In a bowl, scoop into different sections: millet, quinoa or brown rice, broccoli/snow pea mixture, red cabbage, roasted chickpeas, and cashews. Drizzle with sauce and serve.