Brown Rice Veggie Bowl with Tahini Dressing

Name: Brown Rice Veggie Bowl with Tahini Dressing
Ingredients: 1/4 cup sesame tahini; 2 tablespoons lemon juice; 3 tablespoons cold water; 1 clove garlic, finely grated on a microplane; 1/2 teaspoon coarse kosher salt; 1 can chickpeas; 4 teaspoons olive oil, divided; pinch cayenne; 1 medium sweet potato, peeled and diced small; 3 cups cooked Charleston Gold Brown rice, from 1 cup raw (see recipe), at room temperature or slightly warm; 2 soft or hard-boiled eggs; 1/4 cup thinly sliced radish; 1/4 cup thinly sliced celery; 1 avocado, thinly sliced; Pea shoots or other microgreens, for garnish; Coarse kosher salt, to taste; Freshly ground black pepper, to taste

whitehousefarms.com

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Cooking tools:

Microplane
Can opener
Colander
Peeler
Chef's knife
Cutting board
Whisk
Mixing bowl
Measuring cup
Measuring spoon
Oven
Baking sheet
Aluminum foil
Kitchen towel
Paper towel
Spoon
Serving bowl
Pot

Ingredients

1/4 cup sesame tahini
2 tablespoons lemon juice
3 tablespoons cold water
1 clove garlic, finely grated on a microplane
1/2 teaspoon coarse kosher salt
1 can chickpeas
4 teaspoons olive oil, divided
pinch cayenne
1 medium sweet potato, peeled and diced small
3 cups cooked Charleston Gold Brown rice,&nbsp;from 1 cup raw (see recipe), at&nbsp;room temperature or slightly warm
2 soft or hard-boiled eggs
1/4 cup thinly sliced radish
1/4 cup thinly sliced celery
1 avocado, thinly sliced
Pea shoots or other microgreens, for garnish
Coarse kosher salt, to taste
Freshly ground black pepper, to taste