Grain Bowl with Roasted Garbanzo Beans, Spinach, Avocado + Peanut Sauce

Combine the rice, water and 2/3 of the salt in a pot with a fitted lid. Set over high heat and bring to a boil, then stir well. Turn heat down to low and cover. Steam for about 45 minutes or until the rice is tender and the water has been absorbed.

Open and drain the beans. Dry them off well with a clean linen towel or paper towel. Transfer to a lined baking sheet.

Slice the lemon in half and squeeze the juice of ½ the lemon over the beans. Sprinkle with a hefty pinch of salt, and 1 Tablespoon of the soy sauce. Toss to coat and place in the oven. Roast for 10 minutes total, stopping halfway through to shake and stir the pan.

While the beans are cooking, make the sauce.

Whisk everything together in a large bowl. That’s the: peanut butter, the rest of the soy sauce, garlic powder, ground ginger, and sriracha. Add the juice from the other half of the lemon. Whisk until smooth and feel free to add more sriracha if you like it spicier.

The sauce will be thick, but it should still drip off of a spoon. If it’s too thick, whisk in a tablespoon of water.

Wash and drain the baby spinach. Heat a sauté pan over medium-high heat and add the sesame oil. When it’s hot, add the spinach - it’s ok if some water is clinging to the leaves but be mindful of splatter when it hits the oil. Toss with tongs until it’s wilted, about 2-3 minutes.

Turn off the heat.

Wash and thinly slice the carrot into thin rounds. Slice the avocado.

Serve a scoop of rice in each bowl. Top with a scoop of crispy beans. Add mound of spinach and sliced avocado. Spoon plenty of sauce over top and sprinkle it all with peanuts.