Wild Rice Bowl

Prep Time 10

Cook Time 30

Course Main Course

Servings 4

2 cups wild rice cooked
1 block tofu grilled
1 19 oz can chickpeas rinsed and drained
Your choice of vegetables, cut into bite size pieces I used tomatoes, avodadoes, yellow pepper, arugula, red cabbage, carrots and roasted cherry tomatoes.

1/3 cup extra virgin olive oil use sunflower oil or grapeseed oil for a lighter taste
1/4 cup white wine vinegar
1 tbsp dijon mustard
3 tbps capers drained
1-3 cloves garlic minced. Adjust to taste, begin by adding 1 clove and adjust as needed.
1 tbsp onion minced
salt and fresh ground pepper adjust to taste

Preheat the oven to 400°F and line a large baking sheet with parchment paper. Toss the chickpeas with olive oil, paprika and salt, and spread onto the baking sheet. Roast for 30-40 minutes, flipping every 10 minutes until they become crispy.
Prepare rice in a rice cooker or on the stove, per package directions
Brush grill pan with a little oil, season tofu with salt and pepper, and grill for about 8 minutes each side.
Chop any vegetables you will be using.
In a high speed blender, combine all of the vinaigrette ingredients, with the exception of the onion, until smooth. Stir in onion and serve.
Assemble individual bowls with the wild rice rice, tofu, chickpeas and veggies. Serve with the caper vinaigrette.

Keyword Rice Bowl