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Abu Dhabi and a Butternut Squash & Chickpea with Toasted Coconut Tahini Rice Bowl Recipe [Clean, Vegan]
Ingredients
- 1/4 cup brown rice cooked
- 1/4 cup chickpeas rinsed
- 1/3 cup butternut squash cooked
- few dashes cinnamon
- few dashes turmeric
- few dashes pepper
- 1/2 T coconut toasted
- 1/2-1 T tahini
Instructions
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This recipe is super quick if you already have these ingredients cooked up and ready to be used.
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If not, cook your brown rice according to the package, same with the butternut squash (roast, steam, bake, microwave whatever you want!) and toast your coconut.
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Once you have your ingredients ready, simply mix your rice, squash, chickpeas and spices and mix. Once hot, top and mix in your coconut and tahini. If you need tips on how to do this quickly, send me a comment/message!
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Eat and enjoy!
Recipe Notes
I love to have ingredients pre-cooked, chopped etc and keep them in the freezer so that you can quickly pull and thaw and make a meal quickly
-there are many ways to cook this up efficiently depending on what you have already prepared and what you still need to do. If you need help, hints, tips feel free to ask!
This recipe is also easily multiplied to make as many servings as you need.
If you want a homemade tahini, feel free to check out my easy oil free tahini recipe here