I love when I can #eattherainbow in my bowl!
I was feeling like I needed some real nourishment, brown rice and veggies to the rescue! 🌺
This bowl was made with brown rice, sauteed beets, sliced avacodo, chopped red pepper, sauteed enoki mushrooms, raw cauliflower, raw cucumber, chopped basil, chopped mint, and roasted chickpeas.
I sprinkled on some nooch and sesame seeds over my brown rice, some blue spirulina over my avacodo, all drizzeled with a miso gochuchang dressing.
To make roasted chickpeas:
-Preheat oven to 425F 🔥
-Coat 1 cup precooked chickpeas in 1 tbs olive oil, 1 tsp chili powder, 1 tsp paprika, 1 tsp garlic powder, and 1 tsp nooch
-Put on a baking sheet and cook for 15 mins, then stiring them, and place back in oven for another 15 mins
-You can totaly cook them for another 5 mins if you want them extra crunchy!
To make Miso Gochuchang you need
-1 tbs vegan mayo
-1 tbs non dairy milk 🥛
-1 tsp miso paste
-1 tsp gochuchang paste 🔥
-2 tsp ground flax seeds
-*optinoal* 5 drops liquid smoke
Mix it together- and drizzzle that shizzelle