Mexican Chickpea and Avocado Rice Bowl
What Started it all:
Chickpeas, Avocado, nuts (almonds, walnuts), rice cooker
<em>(Enthusiastically garnish the bowls with a sprinkle of fresh cilantro and a squeeze of lime for an extra burst of flavor)</em>
Ingredients
- 2 cups of chickpeas
- 2 ripe avocados
- 1/2 cup of mixed nuts (almonds, walnuts)
- 2 cups of rice
- 4 cups of water
Instructions
- Rinse the chickpeas and place them in the rice cooker.
- Add the rice and water to the rice cooker, and cook according to the rice cooker instructions.
- While the rice and chickpeas are cooking, slice the avocados and set aside.
- In a dry skillet, toast the mixed nuts over medium heat for 3-5 minutes, or until they are fragrant. Set aside.
- Once the rice and chickpeas are cooked, divide the mixture into 4 bowls.
- Top each bowl with sliced avocado and toasted nuts.
- Serve and enjoy your Mexican Chickpea and Avocado Rice Bowl!