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Curried Beans and Greens Rice Bowl

Laura Norris
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Cook Time 40 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

For the rice

  • 2 1/2 cups water or broth
  • 1 1/2 cups short grain brown rice*

For the chickpeas

  • 1 15- oz can of chickpeas about 2 cups cooked chickpeas
  • 1 tablespoon olive grapeseed, or avocado oil
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon cumin
  • Dash of salt and ground black pepper

For the rice bowl

  • 2 avocados
  • 1/2 cup raw cashews
  • 2 cups spinach washed and dried
  • Salt and ground black pepper to taste

Instructions
 

For the rice

  • Preheat the oven to 375 degrees Fahrenheit.
  • Bring 2 1/2 cups of water or broth to a boil. Pour the water over the rice in an oven-safe casserole, cover, and bake the rice in the oven for 40 minutes or until all of the water is absorbed.
  • When the rice is down, remove from the oven and fluff with a fork.

For the chickpeas

  • While the rice is cooking, toss the chickpeas with the olive oil and spices in a mixing bowl to evenly coat. Place the chickpeas in a single layer on a parchment paper lined baking sheet and bake in the oven (at 375) for 25 minutes, stirring halfway through for even baking.

For the bowl

  • Place the cashews on an baking sheet and roast with the rice and beans for 20 minutes, stirring halfway through.
  • When the rice, beans, and cashews are done in the oven, quickly saute the spinach with a small amount of oil (optional) on the stove for 2-3 minutes or until wilted.
  • To assemble the bowls, stir the spinach in with the rice and dish into four bowls (approximately 1 cup of cooked rice each). Top each bowl with 1/2 cup chickpeas, 1/2 of an avocado, and 2 tablespoons cashews.
  • Serve immediately or refrigerate until ready to eat.

Notes

*You can use long grain brown rice as well, but will need to increase the cooking time by 10 or more minutes.
The spice measurements for the roasted chickpeas are for mild to moderate spice. For spicier chickpeas, increase each to 1/2 teaspoon.
If you prepared your rice in advance, skip those steps and begin with roasting the chickpeas.