Health By Al

This is such a refreshing summer summer bowl packed with nutrients. Not to mention it looks beautiful! The garlic aioli sauce is cashew based and so creamy. We made this pita bread, but you could buy your favorite if you don’t have the time.

Ingredients: (Serves 4)

Turmeric Rice

• 1 tablespoon olive oil
• 1/2 red onion, diced
• 4 cloves garlic, minced
• 1 cup brown rice
• 2 teaspoons turmeric
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 cups vegetable broth

Bowls:

• 2 cans chickpeas, rinsed and drained
• 1 Tablespoon avocado oil (or olive oil, I just prefer avocado for higher temperatures)
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1 head romaine lettuce, finely chopped
• 1 cucumber, finely chopped
• 1 pint cherry tomatoes, halved
• Pita bread (store bought or I made this recipe)
• Lemon wedges, for serving

Garlic Aioli Sauce:

• 1 cup raw cashews
• 2 cloves garlic, roughly chopped
• 3/4 cup warm water
• 2 teaspoons dijon mustard
• Juice from 1 lemon
• 1/4 teaspoon sea salt
• sprinkle of black pepper

Directions:

1. Preheat the oven to 400 degrees F.
2. Prepare the turmeric rice by heating the oil in a medium sized skillet. Add the onion and cook 5-8 minutes until slightly browned. Add the garlic and cook for 1 more minute. Add the rice (uncooked) and spices and cook for 3-5 minutes, until the rice is browned. Add the vegetable broth and bring it to a boil. Turn it down to a simmer, cover, and cook 25-30 minutes (or longer, depending on the variety of brown rice).
3. Toss the chickpeas with the avocado oil, sea salt, and pepper. Add to a baking sheet lined with parchment paper and bake for 20 minutes.
4. Start to build the bowls by adding the romaine, cucumber, and tomatoes to individual bowls.
5. While the rice and chickpeas continue to cook, make the garlic aioli sauce by combining all the ingredients in a high speed blender.* Blend for at least 2 minutes. Chill the sauce in the fridge 5-10 minutes.
6. Add the turmeric rice, chickpeas, and pita bread to the bowls, and serve with the sauce drizzled or on the side. Enjoy!

*Note: If you do not have a high speed blender (such as a Vitamix), soak the cashews for 10 minutes in very hot water before blending to soften them, and make the sauce creamier.