Warm Wild Rice Bowl with Za’atar Chickpeas & Tahini Dressing

High in protein & fibre | Serves 2

Ingredients

1 medium sweet potato, chopped

½ cup wild rice

1½ cups frozen edamame beans

2 cups cooked chickpeas (or 1 drained tin)

1 red pepper, sliced

2 tbsp hemp seeds

1 avocado, sliced

Olive oil

Sea salt

1–2 tsp za’atar (or cumin/smoked paprika)

For the tahini dressing:

2 tbsp tahini

1½ tbsp water (more if needed)

1 tbsp fresh lemon juice (or lime, but lemon is better!)

1 tbsp olive oil

1½ tsp maple syrup

½ tsp toasted sesame oil

Pinch of sea salt

Method

Roast the sweet potato:

Toss chopped sweet potato with olive oil and a pinch of salt. Roast in the oven or air fryer at 200°C for 20–25 minutes, until golden and crispy.

Prepare the rice:

Cook wild rice according to packet instructions. Drain and set aside.

Defrost the edamame:

Place frozen edamame in a bowl of boiling water for a few minutes, then drain.

Chickpeas:

Pat dry and toss with olive oil, salt, and za’atar (or cumin/paprika).

Toast the hemp seeds:

Add to a dry pan and toast for 1–2 minutes until fragrant. Set aside.

Make the dressing:

Whisk together all tahini dressing ingredients until smooth and creamy. Add more water if needed to thin.

Assemble:

In a large bowl, combine wild rice, sweet potato, edamame, chickpeas, red pepper, and toasted hemp seeds. Drizzle generously with tahini dressing and top with avocado slices.

Enjoy!