Ingredients
Units
Scale
- 1 head of lettuce, cut
- 1 carrots. spiralized
- 2 small cucumbers, sliced
- 2 beetroot, spiralized
- 10 cherry tomatoes, cut in halves
- 5 radish, sliced
- 1 avocado, cut in cubes
- 1/2 cup wild rice, cooked
- Roasted chickpeas:
- 1 can chickpeas, drained and rinsed
- 1 Tbsp paprika powder
- 1 tsp turmeric powder
- 1 tsp ginger powder
- 1 tsp garlic powder
- 1 Tbsp nutritional yeast
- Cashew aioli:
- 1/3 cup soaked cashews
- 1 tsp white miso paste
- 2 Tbsp lemon juice
- 1/8 cup water (more as needed)
- fresh garlic (optional)
- Toppings:
- sesame seeds
- sunflower seeds
Instructions
- Prepare the wild rice according to the instructions on the package.
- Pre heat the oven to 200°C and prepare a baking tray with parchment paper.
- Drain and rinse the chickpeas and place them in a bowl.
- Add all the spices and mix everything together with your hands so the chickpeas are evenly covered with the spices.
- Evenly spread the chickpeas on the baking tray and let them roast in the oven for about 30-35 minutes.
- In the meantime, prepare and cut all the vegetables as instructed and prepare the cashew aioli by placing all ingredients into a high-speed blender and mixing them until smooth.
- Assemble the bowl with the vegetables first, the chickpeas and the cashew aioli on top and enjoy!
- If you want you can add additional toppings like sesame seeds or sunflower seeds.
Description
Additional equipment: vegetable spiralizer