We called this a balance bowl because it is a nutritionally balanced plate. It contains a vegetarian protein source (chickpeas or other bean of choice), a whole grain (brown rice), and vegetables of choice. This is a compound recipe that makes use of several other recipes including [tahini dressing](https://www.bmc.org/recipes/tahini-sauce), [pickled onions ](https://www.bmc.org/recipes/pickled-red-onion)and [roasted chickpeas](https://www.bmc.org/recipes/roasted-chickpeas).



 

    Serves: 2 servings    Total Time:  40 minutes Prep Time: 5 minutes Cook Time: 35 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Cucumber - ½ medium (optional topping) Carrots - 2 large, about ½ cup shredded (optional topping) Brown-rice - 1 cup, cooked Chickpeas - ½ cup, roasted Pickled-red-onion - ½ cup Tahini-dressing - 1 Tablespoon  

## Instructions

Step 1

Dice the cucumber into bite-sized cubes. Shred the carrots. 

Step 2

Add half the rice to each bowl. Top each bowl evenly with pickled onions, cucumber, carrots and roasted chickpeas.

Step 3

Drizzle tahini dressing over each bowl. Enjoy!

 

### Notes

You can find the recipes for the various components on our website!

- Rice ([RECIPE](https://www.bmc.org/recipes/rice))
- Chickpeas ([RECIPE](https://www.bmc.org/recipes/roasted-chickpeas))
- Pickled red onion ([RECIPE](https://www.bmc.org/recipes/pickled-red-onion))
- Tahini sauce ([RECIPE](https://www.bmc.org/recipes/tahini-sauce))

## Nutrition Information

  Serving Size: 2 serving Calories: 361 Calories Fat: 9 Saturated Fat: 1 Carbohydrates: Net Carb: 60 Dietary Fiber: 5 Protein: 11 Sodium: 95