Brown coconut rice, kale caesar salad, spicy buffalo chickpeas, cool cucumber, avocado, cotija cheese, power seed mix.

Rinse 1 cup of rice under cold water until the water runs clear. In a pot, combine the rice with 1 cup of water and 1 cup of coconut milk. Bring to a boil, then reduce to low heat, cover, and simmer for 15-20 minutes until the liquid is absorbed. Fluff with a fork and set aside.

Cook the Coconut Rice

Drain and rinse the canned chickpeas. In a bowl, toss the chickpeas with 1 cup of buffalo sauce until well coated. Spread on a baking sheet and bake at 400°F (200°C) for 20-25 minutes until crispy.

Spicy Buffalo Chickpeas

In a large bowl, combine the chopped kale, diced cucumber, and diced avocado. In a separate small bowl, whisk together the Dijon mustard, lemon juice, olive oil, garlic powder, salt, and black pepper to create the dressing. Drizzle the dressing over the salad and toss to combine.

Assemble the Salad

Serve the coconut rice topped with the kale salad, spicy buffalo chickpeas, cotija cheese, and power seed mix.

Combine Everything

Salt

Olive oil

Pepper

Brown rice

Coconut milk

Water

Cooked chickpeas

Buffalo sauce

Garlic powder

Paprika

Chopped kale

Caesar dressing (gluten free)

Lemon juice

Cucumber, diced

Avocado, sliced

Cotija cheese, crumbled

Power seed mix

Buffalo Chickpea Caesar (GF) Popular!!

buffalo chickpea caesar (gf) popular!!

Recipe information

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