Crispy chickpeas, creamy avocado, and jammy eggs? This nourish bowl has everything. It’s a perfect easy lunch or dinner when you want something fresh and flavorful. Bonus: it’s dairy-free and vegetarian!
SERVING SIZE: 2
THE RECIPE:
Prepare the brown rice according to package instructions and set aside.
To make the jammy eggs, bring a small pot of water to a boil. Carefully add the eggs and boil for 6–7 minutes for the perfect jammy center. Transfer immediately to an ice bath, then peel once cooled.
Air fry or bake the chickpeas until crispy and golden, about 5–10 minutes.
While the eggs and chickpeas are cooking, dice the cucumber and green onion, slice the avocado, and wash the arugula.
In a small bowl, whisk together the tahini, lemon juice, honey, hot water, olive oil, garlic powder, salt, and pepper until smooth and creamy.
Divide the rice evenly between two bowls. Top with arugula, crispy chickpeas, cucumber, avocado, and green onion.
Slice the jammy eggs in half and place on top. Drizzle generously with the tahini sauce and enjoy!
Tahini Crunch Nourish Bowl with Jammy Eggs
Ingredients
- 1 cup brown rice dry (cooked to package)
- 10 oz chickpeas air fryed or baked crispy
- 2 eggs
- 1 avocado sliced
- ½ large cucumber diced
- ⅓ cup green onion diced
- 1½ cups arugula packed
For The Tahini Sauce:
- 2 tbsp creamy tahini
- juice of ½ lemon
- ½ tbsp honey
- 2 tbsp hot water
- 1½ tbsp olive oil
- ¼ tsp garlic powder
- ½ tsp salt
- dash of black pepper
Instructions
- Prepare the brown rice according to package instructions and set aside.
- To make the jammy eggs, bring a small pot of water to a boil. Carefully add the eggs and boil for 6–7 minutes for the perfect jammy center. Transfer immediately to an ice bath, then peel once cooled.
- Air fry or bake the chickpeas until crispy and golden, about 5–10 minutes.
- While the eggs and chickpeas are cooking, dice the cucumber and green onion, slice the avocado, and wash the arugula.
- In a small bowl, whisk together the tahini, lemon juice, honey, hot water, olive oil, garlic powder, salt, and pepper until smooth and creamy.
- Divide the rice evenly between two bowls. Top with arugula, crispy chickpeas, cucumber, avocado, and green onion.
- Slice the jammy eggs in half and place on top. Drizzle generously with the tahini sauce and enjoy!
