Description
This almond miso chickpea nourish bowl provides a delicious pop of flavor thanks to a creamy sauce made out of almond butter and miso paste.
Ingredients
Scale
Chickpeas
- 2 tsp neutral oil of choice
- 1/2 medium onion, diced
- 1/2 large zucchini, sliced
- 2 scallions, sliced
- 1/2 cup mushrooms, quartered
- 3 cloves garlic, minced
- 1/4 tsp ground ginger or 1/2 inch minced fresh ginger
- 1 tbsp soy sauce or coconut aminos
- 1 can chickpeas, drained and rinsed
Almond Miso Dressing
- 2 tbsp natural almond butter
- 1 tbsp rice vinegar
- 1 tsp miso paste
- 1 tsp soy sauce or coconut aminos
- 1 tbsp agave syrup
- 1/2 tsp garlic powder
- 1–2 tbsp water
Extras
- Pre-washed spinach
- Steamed kabocha squash
- Scallions
- Short grain brown rice
Instructions
- In a pan over medium heat, add oil, onions and mushrooms with a pinch of salt and sauté until softened.
- Add in zucchini and scallions and sauté for about 2-3 minutes or until zucchini begins to starts to lightly brown around the edges.
- To the pan, add garlic, ginger and a splash of soy sauce and stir around in the pan to cook and become fragrant. Stir in the chickpeas and continue to cook for 3 minutes. Once everything is done cooking, remove from heat and set aside to prepare dressing.
- In a separate bowl, combine dressing ingredients and stir well until completely smooth. You can change the consistency of the dressing to your liking by adding more water and stirring well.
- To assemble your bowl, start with a layer of your favorite greens, I chose spinach. Top that with some cooked short grain brown rice and a few slices of steamed kabocha squash, and your chickpea mixture.
- Drizzle on your dressing, and top with some scallions to garnish. This recipe makes 3 servings.
Notes
Convenience Ingredients
Feel free to use as many convenience ingredients as you may need. You don’t need to make rice from scratch, use frozen rice from the freezer section. Don’t be afraid to use canned chickpeas. Use any left over veggies that also might need your time and attention to help use them up. Keep it nourishing, but also practical.
