These nourishing and oh-so nutritious grain bowls are inspired by spinach artichoke dip - the creamy, salty and tangy favorite that takes the cake when it comes to creamy appetizers. This recipe is dairy free and still super creamy thanks to the avocado spinach dressing. It’s easy, perfect for fall and a fan favorite in our house. Enjoy!
Yield: 4-5 bowls
Cook time: 45 minutes
Ingredients
1 cup uncooked wild rice, rinsed
1 and ½ tsp salt, divided
1 15 oz can artichoke hearts, drained
2 15 oz cans chickpeas, drained and rinsed
5-6 garlic cloves (about half a bulb of garlic), unpeeled with pointy ends trimmed off
1 tsp high-heat neutral flavored cooking oil
½ tsp black pepper
1 tsp paprika
½ tsp onion powder
2 cups spinach
½ avocado, pit and peel removed
¼ cup lemon juice
Preparation
Step 1: Prepare your wild rice by combining the rice with ~2 and ½ cups water in a pot. Add in ½ tsp salt. Bring the water to a boil, turn to low, cover and let simmer for ~45 minutes.
Step 2: Preheat your oven to 425°. Add your artichoke hearts and chickpeas on to a baking sheet along with the garlic cloves with the peel still on (they can be left in a bulb or separated out, but the pointy end should be trimmed from each clove). Drizzle with the oil and season with ½ tsp salt, as well as the black pepper, paprika, and onion powder. Roast in your heated oven for 25 minutes, turning once halfway through. At the halfway point, you can remove the garlic cloves from the oven.
Step 3: In a blender or food processor, add the spinach, ½ avocado, lemon juice and ½ tsp salt. Pop the roasted garlic out of the garlic peels and add to the blender. Blend on high to achieve a creamy sauce. You may need to add 2-3 Tbsp of water to achieve the desired consistency.
Step 4: Assemble your bowls. Add a portion of the wild rice to each bowl with the chickpeas and artichokes on top. Add a large dollop of the spinach avocado dressing and stir to combine. Enjoy!
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