Servings: 3
Ingredients
- 1 cup rice (your favorite blend)
- 1 can chickpeas, rinsed & drained
- 2 tsp olive oil, divided
- 1/2 tsp hot paprika
- 1 pinch salt to taste
- 1 medium onion chopped
- 7 baby bella mushrooms, sliced
- 3 cups kale, stem removed & chopped
- 5 oz oyster mushrooms, cut in half
- 2 cloves garlic, chopped
- 1 tbsp lemon juice
- 1 tsp coconut aminos
Instructions
- Preheat oven to 400F.
- Start by cooking rice according to package instructions.
- Drain (if needed) and set aside.
- In a medium bowl, mix togther chickpeas, one teaspoon olive oil, paprika and salt.
- Spread chickpeas on baking sheet and bake for 15 minutes, stirring halfway through baking.
- Remove from the oven and set aside.
- Heat one teaspoon olive oil in a large skillet.
- Cook onion on medium heat until soft, about 2 minutes.
- Add mushrooms, kale and garlic, and continue cooking for about 2 minutes, stirring occasionally.
- Turn off heat.
- Stir in chickpeas, cooked rice, lemon juice and coconut aminos. Adjust seasonings if needed and serve.
Notes
- Cooked sweet potato diced is also a great addition to this recipe.
Tried this recipe?Let us know how it was!