’Honey’ Dijon Rice Salad in a homemade Tortilla BowlTortilla bowls may look inti…
🌱’Honey’ Dijon Rice Salad in a homemade Tortilla Bowl🌱Tortilla bowls may look intimidating but they are so easy to make, and they add a delicious crunch to any salad. This was such a scrumptious lunch. I hope you will try it. Thanks to my foodie friends Sara, Alex and Ela for this wonderful idea. 💚
✅Recipe tortilla bowl (serves 2): Lightly spray or brush two 9-inch tortilla with olive oil spray. Place them into 2 bowls, folding to fit inside as pictured. Bake on lower rack at 375F for about 12 minutes, or until firm. Remove tortillas from bowl and place onto a baking sheet. Bake for about 5 minutes more, or until lightly browned and crispy. 🌱✅Recipe Rice Salad: Roast chickpeas: Rinse and drain 1/2 cup cooked chickpeas. Toss chickpeas with 1/2 tsp garlic powder, 1/4 tsp paprika, and salt to taste. (Optional: add 1 tsp olive oil to coat chickpeas.) Bake at 400F until just crispy. Broil for 2 minutes until extra crispy. ✅Make dressing: In a small bowl, mix: 1/4 cup stoneground or Dijon mustard, 1 tbsp + 2 tsp maple syrup, 2 tbsp vegan mayonnaise, 1/2 tsp apple cider vinegar, 1 finely grated cloves garlic, pinch smoked paprika, salt to taste. ✅In a large bowl, combine 3/4 cup cooked rice (cooled), 1/2 cups chopped kale (massaged with olive oil until tender), 1/2 cup roasted chickpeas, 1 large diced avocado, and 3 tbsp toasted pumpkin seeds. Add desired amount of dressing and mix. Salt to taste. ✅Transfer salad to tortilla bowl. Eat the salad using broken off pieces of the crispy tortilla.
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