Are you anticipating afternoons spent lazing around at the beach or one of the outdoor pools in Kamloops this summer? Want to avoid those last minute take-out meals for supper? This recipe for a Brown Rice Bowl with Veggies & Chickpeas is a nutritiously filling meal that is easy to make as well as kid-friendly.
This adaptable recipe is a mixture of a grain (such as brown rice or barley) topped with whatever fresh veggies you have on hand, a source of protein such as chickpeas and finally, a savoury creamy tahini dressing.
I like to prepare the brown rice as well as the dressing ahead of time and keep in the refrigerator for any last minute meal emergencies. Plus, it gets hot in Kamloops in the summertime – who wants to operate a stove during the heat of the day? I’d rather just throw together this salad and enjoy on the back deck.
To make the dressing:
1/2 cup water
1/2 cup tahini (can be found with seed/nut butters in any grocery store)
1/4 cup lemon juice
1/4 cup soy sauce (I use tamari sauce, but plain old soy sauce works, too!)
2 teaspoons oil (I use grapeseed oil)
1.5 tablespoons of honey
salt & pepper
Throw all of the ingredients listed above in the blender and blend until combined. Refrigerate.
When my husband and I arrive home late for dinner, we just grab the rice and dressing and prepare some veggies and sprouts, then serve it on the table and let the kids select what they want in their rice bowls.
Veggie Ideas: Mung bean sprouts, alfalfa sprouts, celery, kale, spinach, broccoli, radishes, peppers, carrots, cucumbers, grape/cherry tomatoes. The more vibrant the colours and the more crunchier the vegetables, the better!