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Immune
Booster Bowl

Serves 4-6
Hands-On Time Commitment: About an Hour

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In this bowl, I've combined both brown rice and chickpeas for a sort of "leveled-up" base, and built on with flavours that felt good in the moment: quick pickled sesame carrots, fresh cucumbers, peppers, tomatoes, avocado, spiced roasted sweet potato, red onion for a little zing, an extra lemon because why not, and a lemony tahini drizzle.

Brown Rice
1c Brown Rice
2c Stock (Vegetable, Chicken, Beef, etc.)

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Combine in a pot and simmer away for about 30 minutes, until the vast majority of the liquid has been absorbed. Take the lid off and fluff with a fork. If there is still some liquid in the bottom, cook for another 5 minutes. Otherwise, let rest with the lid on until needed.

Crispy Chickpeas
1 Can of Chickpeas

2T Neutral Oil
1/2t Chipotle Powder
3/4t Sumac
Pinch Salt

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Drain chickpeas and pat dry with a paper towel. Toss all ingredients together in a bowl. Pour out onto a parchment lined baking tray and roast at 425F for 25 minutes. Toss with a spatula and continue cooking for another 20 minutes, until looking crispy. Add into the cooked brown rice and mix the two together.

Roasted Sweet Potatoes

2 Medium Sweet Potatoes, cut into 1" cubes
2T Oil
1t Cinnamon
1/4t Nutmeg
Pinch Salt

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Wash the sweet potatoes. Peel if you wish. Dice and toss in a bowl with the other ingredients. Pour out onto a parchment lined baking tray and bake at 425F for 25 minutes. Toss with a spatula and bake another 20 minutes until tender inside and crisping up on the outside.​

Quick Pickled Sesame Carrots
2-3 Carrots

1/4c Rice Wine Vinegar
2T Sesame Oil

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Wash Carrots. Peel if you wish. Using a mandoline, julienne the carrots. Or, slice into the thinnest sticks you can manage with a sharp knife. Combine all ingredients in a bowl and let sit for 15-20 minutes, tossing every few minutes.

Fresh Veg.

1/2 Cucumber, cut small, however you like

12-15 Cherry Tomatoes, halved or quartered
1 Red Onion, sliced thin
1 Sweet Pepper, cut small, however you like
1/2 Avocado, cut into thin slices or small cubes

Lemony Tahini Drizzle

1/2c Tahini
2 Lemons, juiced
1/2c Roasted Garlic Oil, or any other Oil that you like
Pinch Salt
1T Honey
1/4c Water

Combine all ingredients in a small blender and blitz together until emulsified and silky smooth. You can try just whisking everything together with a small whisk or fork, but I find that you really need the power of a blender to bring everything together and incorporate a bit of air. Otherwise, the drizzle is a bit gritty and separated.
 

If you stay focused, you can knock this recipe out in an hour. It's great for a dinner for two, and then awesome to stick the rest in the fridge for an amazing lunch the next day. Start with preheating the oven while you're prepping the chickpeas and sweet potatoes. While they're roasting, get the rice on, and then get busy tackling prepping all your veg and the sauce. Sure, it takes a bit of hands-on time for such a seemingly 'simple' dish, but it's so worth it. I promise.


Spoon the brown rice/chickpea combo out into the bottom of a wide bowl. Using a spoon, or your hands, portion out each item into it's own section, on top of your rice. I like to give each ingredient its own space, before mixing it all up at the table. It's so visually appealing and really exciting to look at! Drizzle with your desired amount of sauce. Need a bit more of a kick? Squeeze a lemon on top, or drizzle on some sriracha or chili crisp. Mix it all up and enjoy every bite!

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If you're feeling inspired and confident to branch out on your own, use the chart below to mix and match a few different items from each category to create your own delicious bowl!

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Leave a note and let me know what you think about this recipe!

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