We had leftovers that we turned into a Buddha Bowl.
Bowl serves 4:
2 cups wild rice cooked
2 cups of lightly steamed broccoli (~1 minute and then run under cold water to stop the cooking process)
1 can chickpeas, drained, rinsed and drained
6-8 oz sliced mushrooms, water sauteed
1 TBS southwest seasoning mix
1 cup mango salsa
Light toss the cooked mushrooms, broccoli, and chickpeas with the SW seasoning mix and heat if needed.
Lemon Tahini Dressing:
1/2 cup lemon juice
1/2 cup tahini
3 TBS chickpea miso
4 cloves of garlic
Directions: place ingredients in a high speed blender. Blend until smooth.
To assemble the bowl:
Place a 1/2 cup cooked rice at the bottom of the bowl
Place the mushrooms, chickpeas, and broccoli over the rice
Top with mango salsa
Drizzle with Lemon Tahini dressing and serve