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asparagus rice bowl

Course Main Course
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1
Author Claudia Rinaldi

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

  1. Clean the asparagus by bending each one with your hands until they split. Discard the bottom and keep the top.
  2. Steam them (sprinkled with a pinch of salt) for about 5 minutes, until fork-tender.
  3. 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.
  4. Cut the asparagus into three to four and add them to the pan. Drain the chickpeas and add them too.
  5. Add one to two pinches of salt - according to your taste -, mix and sauté for a couple of minutes.
  6. Put the rice in a large bowl, add the asparagus and the chickpeas.
  7. Season your asparagus rice bowl with the seeds, the almonds, and more thyme leaves - rubbed between your palms to make them release their aroma.
  8. Mix and enjoy your Buddha bowl.