This bright and refreshing bowl combines crisp fennel, juicy grapefruit, and crunchy chickpeas over fluffy rice. Light yet satisfying, it’s a vibrant, balanced plant-based meal full of fresh flavor.
Ingredients4 servings
Bowl
- 2 fennel bulbs, thinly sliced (fronds reserved and chopped)
- 2 cups cooked chickpeas, rinsed, drained and patted very dry
- 1 large grapefruit, skin removed and segments separated
- 1 cup spring lettuce
- 2 medium watermelon radishes, quartered and sliced
- 1 cup basmati rice, uncooked
Dressing
- 1/4 cup tahini
- 1 lemon, juiced
- 1 Tbsp olive oil
- 1 tsp dijon mustard
- 1/2 tsp cumin
- salt and pepper to taste
Directions
1
Preheat oven to 400°F. On a sheet pan, toss fennel and chickpeas with olive oil and salt and pepper to taste. Toss to coat then spread into a single layer. Transfer to preheated oven and bake 20-25 minutes, tossing halfway through, until fennel is golden and chickpeas are crispy.
2
Cook rice according to directions. In a small bowl, whisk tahini, lemon juice, olive oil, mustard, cumin, and salt and pepper to taste until smooth. Add 1 teaspoon of water at a time to thin to a pourable consistency, if needed.
3
Scoop rice into bowls. Top with lettuce, roasted fennel, crispy chickpeas, grapefruit segments and watermelon radishes. Drizzle with dressing and garnish with chopped fennel fronds (optional).
Note: Regular radishes work great too!
Happy cooking 🥰 ☀️
