Detox Grain Bowl with Chickpeas
Chef Alexi Mandolini
The Easy Vegan
Bowls are portable, customizable and adaptable to a wide assortment of ingredients. Chef Alexi Mandolini, owner of The Easy Vegan, fills this one with chickpeas, quinoa, brown rice, kalamata olives and fresh vegetables and herbs for a colorful combo that travels well. The red pepper-honey sauce adds another layer of flavor.
Roasted red pepper-honey sauce
¼ cup roasted red pepper strips
2 tbsp. extra-virgin olive oil
2 tbsp. honey
2 tbsp. red wine vinegar
Kosher salt, to taste
Cracked black pepper, to taste
1 cup quinoa, cooked and cooled
1 cup brown rice, cooked and cooled
1 cup canned chick peas, drained
1 cup diced cucumber
½ cup crumbled feta
¼ cup kalamata olives, sliced
2 avocados, peeled and sliced
¼ cup fresh basil leaves, chopped
¼ cup fresh mint, chopped
1. For dressing, in blender, combine roasted red pepper, olive oil, honey and red wine vinegar; blend until smooth. Season with salt and pepper to taste.
2. In each of 4 individual bowls, scoop ¼ cup each quinoa and rice. Divide chick peas and remaining vegetables on top in separate mounds. Scatter with basil and mint and drizzle with dressing.
Photograph courtesy of National Honey Board