Green Dragon Bowl

Green Dragon Bowls

2 Cups Cooked  Rice

2 Cups Thinly Sliced Green Cabbage

2 Cups Thinly Sliced Purple Cabbage

1 Cup Thinly Sliced Bok Choy

1 Cup Shredded Carrots

1 Cup Diced Red Bell Peppers

Roasted Chickpeas: 

2 Cups Chickpeas

1 Tablespoon Apple Cider Vinegar

1 Tablespoon Soy Sauce

1 Tablespoon Maple Syrup or honey

1 teaspoon Ginger

1 teaspoon Garlic

Sauce: 

1 Cup Cashews 

1⁄4 Cup Soy Sauce

2 Tablespoons Tahini

1 Tablespoon White Vinegar or Rice Vinegar

1 Tablespoon Sesame oil

1 Tablespoon Maple Syrup or honey

1 Carrot

Preheat oven to 424 degrees. Rinse chickpeas. Add to a bowl with Apple Cider Vinegar, Soy Sauce, Garlic, Ginger, and Maple Syrup or honey. Stir until chickpeas are well coated. Pour onto cookie sheet covered in aluminum foil. Bake for 20 minutes or until crispy. 

Add sauce ingredients to high-powered blender. Blend until smooth. 

Get 4 big bowls. Add rice to bottom of bowls. On top of rice add Green Cabbage, Purple Cabbage, Bok Choy, Shredded Carrots, Diced Red Bell Peppers and Roasted Chickpeas. You can also add tomatoes and/or cucumber, bean sprouts, edamame, or really any vegetables. 

Top with sauce. Enjoy!