Prep Time: 50 Mins

Serves 2

Gluten-free

Rice breakfast bowl with srambled chickpeas

Dressing Ingredients:

  • 1/3 cup sunflower seeds (soaked for at least an hour)

  • 1 juice and zest of 1 lemon

  • 1 teaspoon stone ground mustard

  • Natural Herb Salt (to taste)

 

Bowl Ingredients: 

  • 1½ cups basmati white rice

  • Organic Coconut Oil, High Heat Cooking

  • chickpeas (garbanzo beans)

  • 4 spring onions, thinly sliced

  • 1 teaspoon Organic Ground Turmeric

  • Coconut yoghurt

  • Cracked pepper, to taste

Recipe Directions

First, make your dressing. Add to a blender sunflower seeds, lemon zest, juice, mustard, and herb salt. Blend on high until you get a sauce like consistency. If required, add small quantities of water to get things moving. If you want a thick dressing add less water, a thinner sauce, add more. Up to you.

Taste your sauce and if it needs a little more seasoning, add and blend once more. Transfer your sauce into a jar, still through the chopped spring onion and set aside.

Cook your rice according to packet directions. Portion the cooked rice into two bowls.

In a sauté pan, heat the coconut oil over medium heat. Roughly mash the chickpeas up with a fork. Add the white ends of the spring onion and turmeric to the pan. Stir them around for a few minutes until spring onions are browned. Add the mashed chickpeas and season to taste. “Scramble” the mix in the pan until everything is hot. Lastly, stir through the spring onion greens.

Divide the chickpea scramble between the two bowls of rice. Top off your bowls with the sunflower lemon dressing, coconut yoghurt, and cracked pepper. Enjoy while hot.

Recipe and image from Ceres Organics