Stir Fry Zen Crunch Bowl

This recipe is perfect for summer because it can be served as a hot or cold dish! If you like your salad to have crunch this is definitely a recipe for you. Cashews not only provide the crunch you crave but also heart healthy monounsaturated fats.

This recipe comes to us from Meatless Monday blogger Christin of Veggie Chick.

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Serves 4

Ingredients:

• 2 cups cooked millet, quinoa or brown rice
• 1 tablespoon sesame oil
• 1 crown broccoli, broken into florets (about 2 cups)
• 1½ cups shredded carrots
• 1 cup snow peas
• ½ cup vegetable stock
• 2 cups asian greens (or kale and spinach)
• salt and pepper, to taste
• 1½ cups red cabbage, chopped (about ¼ of a cabbage head)
• 1 cup roasted cashews

For the Crispy Asian Roasted Chickpeas:

• 15-ounce can chickpeas (garbanzo beans), rinsed and drained
• ½ tablespoon sesame oil
• ¼ teaspoon ground ginger
• ¼ teaspoon garlic powder
• ⅛ teaspoon ground sea salt

For the Dressing:

• 1 tablespoons miso paste (yellow)
• 1 tablespoon lemon juice
• 1 teaspoon fresh ginger
• 2 tablespoons tamari or soy sauce
• ⅛ teaspoon ground sea salt
• 1 tablespoon rice vinegar
• 2 teaspoons agave syrup (or honey)

Directions:

Cook millet, quinoa or brown rice and set aside. You’ll need about 2 cups cooked for this recipe.

Preheat oven to 400 degrees.

Rinse chickpeas with water and pat dry with a couple of paper towels.

In a medium bowl, add sesame oil, ground ginger, garlic powder, and sea salt. Add chickpeas and stir to coat.

Place the chickpeas on a baking sheet and bake at 400 degrees for 30-35 minutes, stirring midway through, until brown and crispy. Let cool.

Add sesame oil to a large pan or wok over medium high heat. Add broccoli and cook for 3 minutes, stirring occasionally. Add carrots, snow peas and vegetable stock. Stir and cook for 5 minutes. Add greens and cook another 2 minutes or until greens are wilted. Remove from heat. Sprinkle with salt and pepper.

To make the dressing, combine miso, lemon juice, fresh ginger, tamari, sea salt, rice vinegar, and agave syrup. Stir with a small whisk.

In a bowl, scoop into different sections: millet, quinoa or brown rice, broccoli/snow pea mixture, red cabbage, roasted chickpeas, and cashews.

Drizzle with sauce and serve.