This meal is a weekly staple for me. I batch cook brown rice and chickpeas each week then eat this meal at least once a week, often 3-4 times a week. If I'm organised I also shred red cabbage and carrots ahead of time and store them in jars in the fridge, so I don't have to shred them each day. It saves so much time preparing in advance and makes meals come together very quickly. If I don't have these prepared in advance I simply won't be consistent about eating healthy.
The dressing for this bowl is either a homemade ginger miso dressing or sushi vinegar (sushi seasoning). The brand of miso that I use is Spiral Foods white miso paste that I buy from health food stores. It is a little costly but it lasts a long time. If I don't have any dressing remade then I use store-bought sushi seasoning.
Ingredients
Serves 1
1 cup cooked brown rice
½-¾ cup cooked chickpeas or edamame
1 small Lebanese cucumber, finely diced
1-2 cups leafy greens (e.g. spinach/lettuce)
1 carrot, grated or julienned
¼ cup shredded red cabbage
To serve: Ginger miso dressing OR sushi vinegar
Optional toppings:
Shredded toasted nori
Pickled ginger
Toasted sesame seeds
Diced avocado
Ginger Miso Dressing
(Makes 2/3 cup, serves 3-4)
3 tablespoons rice vinegar
2 tablespoons maple syrup
1 tablespoon soy sauce
1 tablespoon miso paste
1 inch piece fresh ginger, peeled
Instructions
Heat the rice and chickpeas (if using) and prepare the vegetables. If using edamame, bring a small pot of water to the boil. Add the edamame and boil for 6 minutes. Drain and set aside to cool slightly. When cool enough to handle, remove soy beans from pods.
To make the miso ginger dressing, combine all dressing ingredients in a blender or food processor. Blend until smooth.
To serve, place 1-2 cups of leafy greens in the bottom of a serving bowl. Place warm rice and chickpeas/edamame on top. Add salad ingredients.
Top with optional toppings if using and add ginger miso dressing OR sushi vinegar.
Calories per serve: Approximately 500