TL/DR – Braised Chard Egg Rice Bowl. This is quick and easy and leaving out the eggs makes it vegan. Lots of fiber, protein, flavor and texture!
Roasted chickpeas are easy and they can take on any flavor. One tip I’ve learned is that for really crunchy results, they need to be dry, so I rinse and drain the canned variety and then roll them around in a kitchen towel and then let them sit out if I have time. If there’s no time, just blotting the moisture with the towel is sufficient. I prefer them just a tiny bit chewy, so experiment with what you like. Use a cookie sheet and spread them out so they don’t interfere with each other’s roasting process.
Braising chard is also quite easy. Chard softens up a lot more easily than kale and gives the braising liquid a pretty color. Cumin goes well with chard.
Rice takes time to cook, so I often cheat and use the par-boiled variety or even the microwave packet variety. To finish off the dish, drizzle some Cilantro Tahini Dressing over the top.
Also try Mushroom Chard Toasts for a delicious meal centered around beautiful chard!
Braised Chard Egg Rice Bowl with Roasted Chickpeas
Ingredients
- 2 c cooked rice
- 1 15 oz can garbanzo beans, drained, rinsed and dried out on a kitchen towel
- 2 T extra virgin olive oil, divided
- 1 t kosher salt, divided
- 1/4 t ground black pepper, divided
- 1/2 t cumin, divided
- 1/4 t garlic powder, divided
- 1/4 t paprika
- 2 bunches Swiss chard, ribs removed and leaves chopped
- 1/2 cup vegetable broth
- 2 T apple cider vinegar or red wine vinegar
- 4 eggs
- cooking spray
- salt and pepper to taste
- 1 recipe Cilantro Tahini Dressing, see below
Directions
- Step 1 Preheat oven to 400 degrees F.
- Step 2 Begin by starting the rice to cook, if not using instant or pre-cooked rice.
- Step 3 Toss the dry garbanzos/chickpeas with 1 T olive oil, 1/2 t kosher salt, 1/8 t black pepper, 1/4 t cumin, 1/8 t garlic powder and 1/4 t paprika. Spread them out on a cookie sheet with a rim. Use parchment paper if desired.
- Step 4 Roast the chickpeas at 400 for about 20 minutes.
- Step 5 While chickpeas roast, heat the remaining olive oil on medium heat in a large skillet and add the chard, 1/2 t kosher salt, 1/8 t ground pepper, 1/4 t cumin and 1/8 t garlic powder and stir around for about a minute.
- Step 6 Add the broth, lower the heat, cover and braise for about 10 minutes.
- Step 7 Add the vinegar and cook, uncovered, on low for 5 more minutes.
- Step 8 Cook the eggs according to your desired method.
- Step 9 The rice, chard and chickpeas should all finish around the same time.
- Step 10 Assemble each bowl with a base of rice and top with a heap of chard, the eggs, chickpeas and a drizzle of Cilantro Tahini Dressing over the top.
Cilantro Tahini Dressing
A delicious vegan dressing perfect for tacos, salads, bowls or wraps.
Ingredients
- 1 c cilantro leaves, packed
- 1 medium clove garlic
- 1/4 c tahini
- 1/4 c extra virgin olive oil
- 2 T lemon juice
- 1 t honey
- 1/4 t kosher salt
- 1/8 t ground black pepper
- 1/4 c ice water
Directions
- Step 1 Place all ingredients except for the ice water into a small food processor and process on high for a minute. As the mixture thickens, add the ice water, one tablespoon at a time, until it is thin enough for your purposes. It is a thicker dressing and should have a slightly airy and whipped quality. Taste, then season the dressing with more salt and honey if desired.
