Whole Grain Bowl with Parmesan Garbanzos + Yams
Why we love it:
- 1 cup Green Lentils
- 1 cup Basmati Rice (Brown)
- 11⁄2 teaspoons Kosher Salt
- 1 15-ounce can Garbanzo Beans
- 1 teaspoon Extra Virgin Olive Oil (divided)
- 1 teaspoon Black Pepper (to taste)
- 1⁄2 cup Parmesan Cheese (grated)
- 1 Yam
- 10 ounces Baby Spinach
- 1 teaspoon Sesame Oil (divided)
- 1 Grapefruit (ruby red or your choice of variety)
- 1 Blood Orange (or mandarin)
- 3 Tablespoons Soy Sauce
- 1 teaspoon Honey
- 1 teaspoon Dijon Mustard
- 1⁄4 teaspoon Garlic Powder
- 1 Tablespoon Water (this is for the dressing, you’ll need a separate pot of water for the grains)
- 1⁄4 cup Avocado Oil
- 1⁄4 cup Pepitas
1. HEAT OVEN TO 425 DEGREES
Bring 4 cups of water to a boil and add the lentils and brown rice. We’re going to boil them like pasta because it’s faster, they can cook together this way, and it’s more streamlined than cooking both separately. Stir in about 1 teaspoon of salt and return to a boil, then turn down to a steady simmer. Cook for about 30 minutes or until the grains are tender but not falling apart. Drain in a colander.
2. GARBANZO BEANS
Meanwhile, open and drain the garbanzo beans. Pat them dry with a clean tea towel or paper towel. Place them on a parchment lined baking sheet. Toss with a drizzle of olive oil, a pinch of salt between your fingers, black pepper to taste and the parmesan cheese. Toss to coat. Bake in the oven for about 16 minutes total, but stop and stir the pan at least 3-4 times to help them cook evenly and so they don’t clump together.
They’ll be done when they’re quite golden brown and dried out when you bite into one.
Wash the yam, then dice it into cubes just a little larger than the garbanzo beans. Toss with a light drizzle of olive oil and a pinch of salt. Toss on a second baking sheet and place in the oven. Roast for about 12 minutes, tossing once on the pan for even cooking. Remove when they’re tender and set aside.
Wash the baby spinach. Add a ½ teaspoon of sesame oil to a sauté pan, then the spinach. Toss in the pan until wilted. Remove from the heat and set aside for serving.
Slice the rind from the grapefruit (bonus points for zesting it first! Use a pinch in the dressing and you can freeze the rest for the next time you make a pound cake or smoothies) and slice the fruit into segments between the pith, or for an easier method, just slice into round wheels.
Slice the orange in ½ with the peel on, then into ⅓” thick slices.
In a jar with a lid, combine: soy sauce, honey, dijon, garlic powder, water, ½ teaspoon sesame oil, and avocado oil. Add the lid and shake hard to emulsify the dressing. If you have grapefruit zest, add a pinch of it now.
Serve scoops of the grain base in the bottom of your largest bowls. Pat it down so it makes a nice flat base. Around the edges make little piles of yams, garbanzos, spinach, grapefruit and orange. Garnish with pepitas. Serve dressing on the side.