Green Envy Rice Bowl

Nancy Schier

Zephyr Skye

1 lb. asparagus, trimmed and chopped

1 onion, chopped

½ lb. brussels sprouts, trimmed and halved

½ lb. cremini or button mushrooms, halved (quartered if large)

2 Tbsp. olive oil

1 tsp. ground cumin

1 tsp. smoked paprika

1 tsp. garlic powder

1 tsp. kosher salt

2 c. cooked brown rice

2 c. diced or shredded leftover cooked or rotisserie chicken (light and/or dark meat)

1 c. kimchi, optional

1 avocado, sliced

subheading: Tahini Garlic Dressing:

¼ c. tahini

¼ c. olive oil

¼ c. apple cider vinegar

2 or 3 cloves garlic, minced

1 tsp. miso paste

¼ Tbsp. salt

¼ tsp. ground black pepper

Water, as necessary

Directions at copymethat.com

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