Sprouted Chickpea Power Bowl

This may be the tastiest, most nutritious, energizing bowl you will ever prepare. We threw these ingredients together one late evening, took a few bites, looked at each other, and agreed we had to share our new “recipe” with all of you. What a wonderful reminder of how much variety you can enjoy on a plant-based diet, even on a whim. The secret: high quality ingredients (lots of sprouts), and very little tampering! We like to call it mouth watering simplicity.


Ingredients

  • 1 cup chickpeas, dry (to sprout)
  • 1 cup rice of your choice (we use Thai jasmine rice)
  • 1 pint brown crimini mushrooms, sliced
  • 6 large Brussel sprouts, sliced
  • 1/2 pint cherry tomatoes, sliced in half
  • 2 handfuls baby spinach
  • 1-2 handfuls alfalfa/broccoli sprouts (optional)
  • 1 handful cilantro
  • 1 tbsp olive oil, optional
  • 1 garlic clove, minced
  • 1 tsp ground cumin
  • Salt & pepper to taste

 

Dressing (it’s all about the sauce!):

  • 2 heaping tbsp raw tahini*
  • 2 tbsp water or more if needed
  • 1 lemon, juiced
  • 1 garlic clove, minced (optional)
  • Salt & pepper to taste

* You can buy the tahini or make your own as follows: soak 1/2 cup sesame seeds for 2-6 hours. Drain and blend adding water until desired consistency is reached. Tahini should be a thick paste, don’t add too much water.

 

 

Preparation:

Sprout chickpeas for 2 days according to the Markito Nutrition guide that came with your sprouting kit.

Dressing: in a small bowl, mix the tahini, water, lemon juice, garlic, salt and pepper. Add more water if needed to get desired consistency.

 
Steam the sprouted chickpeas and mushrooms together for 6-8 minutes.

Cook the rice of your choice following its instructions.

In a large bowl, mix the sprouted chickpeas and mushrooms with some olive oil (optional), cumin and salt. (If not using olive oil, use lemon juice instead in order to better mix the cumin salt together).

To put together your meal, divide a bowl into three sections as follows: place one handful of baby spinach together with one handful of sliced brussel sprouts in one section, rice in another, and then the chickpeas and mushrooms together in the final area of the bowl. Pour some dressing over the chickpeas and the greens, and top it all off with some cherry tomatoes, cilantro, and alfalfa/broccoli sprouts (optional). Add some salt and fresh black pepper to taste. Voilà!

 

Makes 2-3 servings

Bon Appétit!
Marc & Christine

 

2 Responses

  1. A slight amount of fresh dill allowed- in might add to, yet not hide its identity.
    Thanks to all,
    Roger

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