Chickpea + Black Rice Nourish Bowl

RICE INGREDIENTS

1 cup black “forbidden” rice

1/2 teaspoon fine grain sea salt

Olive oil

CHICKPEA INGREDIENTS

1 jar/can of chickpeas, drained, rinsed, and dried

Garlic powder

Onion powder

Fine grain sea salt

Black pepper

1 tablespoon olive oil

1 teaspoon soy sauce

1 teaspoon coconut aminos

BOWL COMPONENTS

Black rice

Roasted chickpeas

Steamed/roasted veggies (broccoli, cauliflower, carrots, bok Choy, zucchini)

Roasted japanese sweet potato

Kimchi

Herb salad

Creamy sesame dressing

METHOD

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

2. Place 1 cup black rice in a pot and rinse with water. Drain the water and add 1 cup plus a little more (about 2 tablespoons) of fresh water over the rice. Add 1/2 teaspoon sea salt and a drizzle of olive oil. Bring to a boil and lower to a simmer. Cover with a lid and cook on low for about 15-20 minutes or until rice is cooked. Remove from the heat and let the rice steam for another 5 minutes with the lid on. Remove the lid and fluff with a fork.

3. While the rice cooks, place the chickpeas on the prepared sheet pan and season with garlic powder, onion powder, salt, pepper, olive oil, soy sauce, and coconut aminos. Toss with your hands and bake in the oven for 20-25 minutes or until chickpeas are golden.

4. Serve the rice and chickpeas with veggies of your choice, herb salad, kimchi, and creamy sesame dressing. Enjoy!