Favoreats
Favoreats LLC
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INGREDIENTS
2 tbsp
olive oil
1 15 ounce can
low-sodium chickpeas (garbanzo beans), drained, rinsed, and patted dry
1 1/2 cups
shredded carrots
1 cup
sugar snap peas
2
to 3 green onions, sliced into thin rounds
about 4 to 5 cups lacinato kale, trimmed into bite-sized pieces with coarse ribs removed (4 to 5 huge handfuls)
about 2 cups cooked rice (I use one 8.5-ounce packet of precooked brown basmati rice; substitute with quinoa, couscous, bulgur, or your favorite grain)
1 tsp
kosher salt, or to taste
1/2 tsp
freshly ground black pepper, or to taste
1
ripe Hass avocado, sliced thin vertically or small cubes, divided
heaping 1/4 cup tahini
2
to 3 tablespoons lemon juice
2 tbsp
honey (use agave or maple syrup to keep vegan)
1 tbsp
apple cider vinegar
1 tsp
kosher salt, or to taste
1/2 tsp
freshly ground black pepper, or to taste
garlic, optional and
about 2 to 4 tablespoons water, or as needed to thin to desired consistency