Description
Enjoy this super quick and easy vegan brown rice salad with greens in only 20 minutes. There are lots of different variations to this dish, so feel free to experiment!
Ingredients
- 2 tablespoons toasted black sesame oil (or any other frying oil)
- 2 cloves garlic, minced
- 1 bunch broccolini, chopped
- Handful snow peas, trimmed and chopped
- Handful snap peas, trimmed and chopped
- 4 mushrooms, thinly chopped (ideally Swiss brown)
- Handful baby kale, stemmed and chopped (small, soft leaves or 3 bigger leaves)
- ½ cup chickpeas, drained and rinsed (from a can)
- ¼ cup tamari (or soy sauce)
- 1 tablespoon pepitas (aka pumpkin seeds)
- 1 tablespoon sunflower seeds
- 1 teaspoon toasted sesame seeds
- ½ teaspoon nigella seeds (optional)
- 3 cups cooked medium grain brown rice
Instructions
- In a frying pan on medium heat, warm up the sesame oil then add the garlic and saute for a minute or two.
- Add in the broccolini and both types of peas. Saute for around 5 minutes.
- Add in mushrooms and toss, covering with a lid for a few minutes to soften everything.
- Add in the kale, chickpeas, and tamari. Cover again until the kale has nicely incorporated and the mushrooms are soft.
- Add in all the seeds and rice and toss well.
- Enjoy warm or use as meal prep for a few days.
- Diet: Vegan
