Is it weird to have a rice bowl for breakfast? I had such a strong craving for it, had to have one!
Chickpeas and Veggies Rice Bowl (makes 1 bowl)
- 3/4 cup cooked brown rice
- 1/4 cup cooked chickpeas
- few slices cucumber, halved
- few baby carrots, chopped
- few sugar snap peas, cut into thirds
- 2 tbsp Shushi’s Peanut Cashew Sauce
- 1/2 small avocado, chopped
- few cilantro leaves
Put the rice in a small bowl, add the chickpeas, cucumber, carrots and snap peas on top. Drizzle with sauce. Sprinkle top with avocado pieces and cilantro. YUM!
What did I end my meal with, you ask? Oh, just some chocolate chip cookies with sea salt from Mama Pea’s new book. DEE-LISH! I have tried many ‘recipeas’ from her book and blog and they have all made it in my ‘keeper’ binder. Trust me, it’s tough to get a spot in there.
I’m also snacking on some of Averie’s Cheezy Kale Chips. The sauce is incredible! Keeps me happy while I work on my dissertation (sigh).
Cheezy kale chips before mixing in the sauce. Then into the oven they went.
Ok, I’m full now.
Looks like a great way to start the day! I had never thought about brown rice for breakfast until I read Kathy Freston’s book Veganist. That is her standard morning breakfast. I’m going to try this some morning. Thanks!
I’ve really been enjoying brown rice and it was great for breakfast! Completely cut out white rice.
Pingback: The Vegan Experiment: Day 20 « Living the Green Life