ROASTED CHICKPEA, SWEET POTATO & GARLICKY SPINACH BROWN RICE BOWL WITH CREAMY TAHINI
A comforting, healthy, wholesome wintery bowl made with roasted chickpeas, chilli & cinnamon spiced sweet potatoe, garlicky sautéed spinach and brown rice. Drizzled with a light creamy tahini dressing. Enjoy this delicious salad cold or warm, and for approximately 3-4 days.
|
|
ROASTED CHICKPEA, SWEET POTATO & GARLICKY SPINACH BROWN RICE BOWL WITH CREAMY TAHINI
A comforting, healthy, wholesome wintery bowl made with roasted chickpeas, chilli & cinnamon spiced sweet potatoe, garlicky sautéed spinach and brown rice. Drizzled with a light creamy tahini dressing. Enjoy this delicious salad cold or warm, and for approximately 3-4 days.
|
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time | Passive Time |
| 40minutes | 55 minutes |
|
|
Ingredients
- 1can garbanzo beans (chickpeas)*I like to use Eden Foods brand
- 1large sweet potatoe
- 1cup basmati brown rice*I like to use Organic California Lundberg brand
- 5-6cups fresh spinach
- 1tablespoon onion or garlic powder
- 1teaspoon turmeric powder*I Iike to use Simply Organics brand
- 1/2teaspoon hot chilli flakes/cayenne*I Iike to use Simply Organics brand
- 1/2teaspoon ground cinnamon*I like to use Cha’s Organics brand
- 2cloves garlicminced
- 2teaspoons avocado oil or oil of choice*I like to use Chosen Foods spray
Creamy Tahini Dressing
- 2tablespoons organic fair trade Tahini
- 2tablespoons freshly squeezed lemon juice
- 1teaspoon apple cider vinegar*I like to use BRAGGS
- 1heaping teaspoon grainy dijon mustard
- 1clove garlicfinely minced
- 2-3tablespoons + or more filtered waterdepending on desired thickness
- seat salt & pepperto taste
Recipe Notes
This salad is delicious cold or warm, so it can be made hours before serving. Or even days. I like to cook a big batch of brown rice (or even quinoa/or millet) once a week, then just get a portion whenever I need a quick meal. Same goes for the roasted chickpeas, the sweet potato and the tahini dressing! The only thing I like to make fresh on the day of serving is the spinach. Speaking of ingredient swaps, if you don’t have sweet potatoes. roasted carrots, beets, parsnip or squash would be equally delicious here too.