A hearty grain bowl of rice, crisp tofu, chickpeas and fresh vegetables finished with a lemon-tahini dressing. This garlic butter version is finished with garlic and butter. Ready in about 35 minutes.
Prep 15 min Cook 20 min Serves 2 Easy
Ingredients
🧀Butter2 tbsp
🥬Spinach1 cup
🧄Garlic3 cloves, minced
🫙Chickpeas1 cup, cooked
🍚Rice1 cup cooked
🍋Lemon1/2, juiced
🫙Olive Oil1 tbsp
🍥Tofu200 g, cubed
🫙Tahini2 tbsp
🥬Cucumber1/2, sliced
Optional extras
🥑Avocado1/2, sliced
🫙Sesame Seeds1 tsp
Instructions
1
Cook the rice and keep it warm.
2
Pat the tofu dry, toss with a little oil and salt, and pan-fry until golden on all sides.
3
Warm the chickpeas in the same pan with a pinch of salt.
4
Whisk tahini, lemon juice, a pinch of salt and water until pourable.
5
Build bowls with rice, spinach, cucumber, tofu, chickpeas and avocado; drizzle with dressing and sprinkle sesame seeds.
6
Melt the butter with garlic and spoon it over just before serving.
Chef's tip
Prep every topping before you start assembling so the warm and cold parts stay at their best.
