Ingredients
- 1/2 cup · Basmati Rice (grain)
- 1/2 cup · Chickpeas (protein)
- 1 medium · Carrot (vegetable)
- 1 · Jalapeño (vegetable)
- 2 tablespoons · Chipotle peppers in adobo sauce (sauce)
- 1/4 cup · Greek yogurt (sauce base)
- from 1 lime · Lime juice (sauce)
- 1 tablespoon · Pumpkin Seeds (topping)
- 1 tablespoon · Olive oil (roasting oil)
Instructions
- 1 Cook 1/2 cup of Basmati rice according to package instructions and set aside to cool slightly.
- 2 Roast 1/2 cup of chickpeas in the oven at 400°F for 20 minutes, tossing with olive oil and a pinch of salt halfway through.
- 3 Slice 1 jalapeño and grate 1 carrot. Set aside for bowl assembly.
- 4 Prepare the chipotle sauce by blending 2 tablespoons of chipotle peppers in adobo sauce with 1/4 cup Greek yogurt, the juice of 1 lime, and a pinch of salt until smooth.
- 5 Assemble the bowl by layering cooked Basmati rice, roasted chickpeas, grated carrot, and sliced jalapeño.
- 6 Drizzle the chipotle sauce generously over the assembled ingredients.
- 7 Garnish with 1 tablespoon of pumpkin seeds for an extra crunch.