Cajun-Spiced Chickpea Power Bowls

🥘 Ingredients

• Creole Dijonnaise
  1 unit
• blackening spices
  1 tsp
• brussels sprouts
  12 oz
• butter
  2 tbsp
• garbanzo beans
  15 oz
• jasmine rice
  1 c
• lacinato kale
  1 bunch
• maple syrup
  1 tbsp
• pecans
  ⅓ cup
• veggie stock concentrate
  1 unit

1. 1

   Preheat oven to 400°F. Toss brussels sprouts with butter and maple syrup on a baking sheet. Roast until tender and caramelized ⏱️ 15 minutes .

   brussels sprouts: 12 oz, butter: 2 tbsp, maple syrup: 1 tbsp
2. 2

   Meanwhile, simmer jasmine rice with veggie stock concentrate and 1¾ cups water until tender ⏱️ 15 minutes . Stir in thinly sliced lacinato kale until just wilted.

   jasmine rice: 1 c, veggie stock concentrate: 1 unit, lacinato kale: 1 bunch
3. 3

   Heat a large skillet over medium heat. Add drained garbanzo beans and blackening spices . Sauté, tossing occasionally, until crispy and evenly coated ⏱️ 5 minutes .

   garbanzo beans: 15 oz, blackening spices: 1 tsp
4. 4

   In a dry skillet, toast pecans over medium-low heat until fragrant and lightly golden ⏱️ 2 minutes . Transfer to a plate to cool slightly.

   pecans: ⅓ cup
5. 5

   Divide the kale rice base between two bowls. Top evenly with roasted brussels sprouts, blackened chickpeas, toasted pecans, and a generous drizzle of Creole Dijonnaise . Serve immediately.

   Creole Dijonnaise: 1 unit