A brown rice bowl topped with chickpeas, avocado pieces, red cabbage, sweet potato chunks, and baby red tomatoes.

Super Foods Bowl with Miso Tahini and Spiced Chickpeas

  • Servings
  • Serving Size
    1 bowl


  • 2 cups brown rice, cooked
  • 8 slices avocado, sliced
  • 1 cup sweet potato, cubed, skin on
  • 1 cup baby kale
  • 1 cup purple cabbage, julienned
  • 1 cup miso tahini
  • ¼ cup spiced chickpeas
  • 2 teaspoons sesame seeds, black
  • ½ cup red quinoa, cooked
  • 6 cherry tomatoes, charred or roasted

Miso Tahini

  • 2 garlic cloves, minced
  • ½ cup tahini
  • 6 tablespoons white miso
  • 2 tablespoons lemon juice
  • ½ cup water, warm
  • 1 teaspoon cracked pepper

Spiced Chickpeas

  • 1½ cups canned chickpeas, drained and rinsed
  • 1½ tablespoons ras al hanout blend, store bought


  • Cook rice and reserve. Cook quinoa according to package directions. Mix rice and quinoa together and set aside.
  • For miso tahini, combine all six ingredients together for 30 seconds, adjusting salt seasoning with miso as preferred. Toss kale in ¼ cup of miso tahini, reserve for later use.
  • For spiced chickpeas, fry the chickpeas until deep golden brown in a 350˚ deep fat fryer, about 40 seconds. Immediately toss with spices and let excess oil drain on paper towels.
  • For bowls, assemble as follows:
    -Brown rice & quinoa
    -Avocado slices
    -Purple sweet potato
    -Baby kale mixture cherry tomatoes
    -Sesame seeds
    -Remaining miso tahini