Ingredients
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2 cups of cooked brown rice or (Farro, Quinoa, Barley etc.)
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1 can chickpeas
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1- 1/2 teaspoons cumin
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1/2 teaspoon paprika
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1/2 teaspoon garlic powder
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1/4 teaspoons onion powder
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Black pepper and Spice of Life
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2 Tablespoons olive oil, divided
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1 cup roasted corn (from the cob if possible)
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1 red peppers, diced
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1/8 cup freshly chopped cilantro, plus more for garnish
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Juice of 1 lime, divided
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1 avocado, thinly sliced
Directions
1. Make the chickpeas: in a large bowl, toss chickpeas with cumin, paprika, garlic powder, onion powder, and season with pepper and set aside.
2. Make corn salad: in a large bowl combine corn, pepper, and cilantro. Add 4 tablespoons of olive oil, juice of 2 limes, and season with pepper and Spice of Life.
3. Build bowls: Add Brown Rice to 4 bowls. Top with chickpeas, corn salad, and 1/4 avocado each. Garnish with cilantro, squeeze with lime and serve.
NOTE: To fire roast corn, take corn off the cob and roast in the oven at 350° on a sheet pan.
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes