This asparagus rice bowl is made following the rules of a Buddha bowl: a cereal base, vegetable proteins, healthy fats, and seeds. It is made with rice, chickpeas, almonds, mixed seeds, and a touch of aromatic thyme. It gives us a good reason to claim that vegan can be delicious, besides healthy.
The asparagus rice bowl ingredients are simple, but they also give birth to a tasty, nutritious, complete, and satisfying lunch or dinner meal.
asparagus rice bowl
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1
Ingredients
- 1 cup of cooked rice
- 12 asparagus
- 1/2 cup of pre-cooked chickpeas
- 1 tablespoon of mixed seeds
- 1/2 tablespoon of peeled almonds
- extra virgin olive oil
- fresh thyme or dry, but fresh is better
Instructions
-
Clean the asparagus by bending each one with your hands until they split. Discard the bottom and keep the top.
-
Steam them (sprinkled with a pinch of salt) for about 5 minutes, until fork-tender.
-
In a medium pan, heat a tablespoon of extra-virgin olive oil. Add one tablespoon of thyme - a couple of sprigs - and sauté for a few minutes.
-
Cut the asparagus into three to four and add them to the pan. Drain the chickpeas and add them too.
-
Add one to two pinches of salt - according to your taste -, mix and sauté for a couple of minutes.
-
Put the rice in a large bowl, add the asparagus and the chickpeas.
-
Season your asparagus rice bowl with the seeds, the almonds, and more thyme leaves - rubbed between your palms to make them release their aroma.
-
Mix and enjoy your Buddha bowl.
Enjoy your healthy bowl!
Claudia