Moroccan Nourish Bowl With Chickpeas, Wild Rice And Tahini-Maple Drizzle
This macrobiotic recipe has a Moroccan vibe. Freshly sautéed, uncomplicated food is often what we crave most. Some of us just don't know it yet because we haven't given it a proper try. The macrobiotic approach is basically a natural diet with lots of whole grains, vegetables and beans. Often miso or a light vegetable soup is present at the start of the meal. It's a healing diet that leaves me feeling good.
If you told me a month ago I'd be craving miso soup and brown rice, I wouldn't have believed you. But that's what happened to me (and many others) on this unique path. I've also started to lose a little weight, which is an added benefit. I feel lighter and stronger. I start my day with naturally-sweetened oatmeal, tahini and naturally-sweetened jam on whole wheat toast or sourdough toast with tahini and real maple syrup. My morning Miso Soup and some toast is also a go-to breakfast idea. Instead of coffee or my usual black tea, I drink Genmaicha tea for its metabolism-boosting properties and calm energy. I find my own macro-way. I come home to this healing path when I need it most.
For lunch or dinner, this macro-recipe is great. It combines sweet carrots and red onion with the sharpness of turnips. Do you love turnips? They're an economical, winter root vegetable which I enjoy. I took a minor detour from very strict macrobiotic cooking here with the addition of smoked paprika. It adds a wonderful flavor and aroma to this dish. The cinnamon and cumin are cozy too. Again, I take the middle-road with macrobiotics. It still helps me feel energized and satisfied. I don't go hungry. I don't live on salads. My middle-road macrobiotic meals keep me in peaceful balance when I need it. I feel good. It's that simple. With some advanced menu planning, creative recipes and flexibility, I can stick to my mostly-macro-way with relative ease. There's always some cooked brown rice or wild rice in my fridge now. If you'd like to see more of my macro-friendly recipes please click here and scroll down to the macrobiotic section in the recipe index.
This Moroccan-macro bowl has a powerful nutritional profile. The beans and rice form a complete protein. There are vitamins, trace minerals, fiber and so much more. I could write an entire paragraph on the benefits of this bowl. But what I really love is its fresh, comforting and delicious taste. In fall and winter, I like to serve a wild rice blend with it. The bowl is finished with a creamy tahini drizzle sauce. There's a hint of maple syrup in the sauce for natural sweetness. The maple syrup enhances the warm flavors of the spices, wild rice and carrots. If you're vegetarian, a fried egg is nice with this too.
Signing off to walk my beagle on the beach. Hope you all have a relaxing day
Moroccan Nourish Bowl RecipeServes 2-3 with wild rice, wild rice blend or brown rice
Some Notes & Tips:
Some toasted sesame seeds are nice on top of this bowl too. Macrobiotic cooking recommends a delicious Japanese sesame salt seasoning called gomasio. Click here for my recipe.
I use Lundberg Wild Blend Rice in this recipe. I love their brown rice with this too. You can swap the rice for couscous if that's what you prefer.
You save on calories but not on flavor with the steam-saute method. Click here for the basics.
Ingredients For The Bowl
1 cup of wild rice or wild rice blend (see notes for source) 1 large red onion, chopped1 large turnip, peeled and chopped into smallish cubes2 carrots, peeled and sliced into thin half moons2-3 scallions, diced1 15-ounce can of garbanzo beans, rinsed and drained2 teaspoons of smoked paprika1/2 teaspoon of ground cinnamon1/2 teaspoon of ground cuminDrizzle of pure maple syrup (optional)Olive oil for cookingSea salt to taste
Ingredients For The Tahini Drizzle1/3 cup of well stirred tahini1/2 tablespoon of pure maple syrup or to your tastePinch or two of sea salt
Gomashio or toasted sesame seeds
InstructionsCook the rice according to the package directions.
Make the tahini drizzle sauce by combining the tahini with the maple syrup and a pinch or two of salt. Stir in two tablespoons of water. Keep adding water until you reach your desired consistency. It should be like thick cream. Adjust the salt.
Heat a large fry pan with some olive oil on medium to medium-high heat and steam sauté the onions, turnips and carrots with a pinch of salt until tender. Add the chickpeas and the smoked paprika, cinnamon, cumin and a small drizzle of maple syrup. Adjust the salt and sauté for a few more minutes to heat the chickpeas and warm the spices. Serve over the rice with a sprinkling of scallions. the tahini drizzle sauce and any of the above suggestions.