A hearty grain bowl of rice, crisp tofu, chickpeas and fresh vegetables finished with a lemon-tahini dressing. This miso version is finished with miso paste. Ready in about 35 minutes.
Prep 15 min Cook 20 min Serves 2 Easy
Ingredients
🥬Spinach1 cup
🫙Chickpeas1 cup, cooked
🍚Rice1 cup cooked
🍋Lemon1/2, juiced
🫙Olive Oil1 tbsp
🍥Tofu200 g, cubed
🫙Tahini2 tbsp
🥬Cucumber1/2, sliced
🫙Miso Paste1 tbsp
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
Whisk the miso with a splash of warm water and stir it into the sauce or dressing.
Chef's tip
Prep every topping before you start assembling so the warm and cold parts stay at their best.
