Print Recipe
5 from 1 vote

Grain, Green, and Bean Skillet with Yum Sauce

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: easy, main dish, quick &amp
Cuisine: gluten free, oil free optional, soy free, tree nut free
Servings: 2 -3 servings; 1 cup sauce
Author: Gena Hamshaw

Ingredients

  • 2 teaspoons olive oil (or 1-2 tablespoons water for a no oil version)
  • 3-4 cloves garlic (very thinly sliced, to taste)
  • 2 cups cooked brown rice (or another grain of choice)
  • 1 bunch curly kale (or another dark, leafy green of choice)
  • 2 cups 1 can cooked chickpeas (or another bean of choice)
  • Lemon juice, to taste
  • Salt and freshly ground pepper, to taste

Yum Sauce:

  • 1/2 cup water
  • 6 tablespoons tahini
  • 1 tablespoon Dijon mustard (substitute yellow mustard)
  • 2 heaping tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon turmeric
  • 3/4 teaspoon salt
  • Generous pinch black pepper

Instructions

  • To make the yum sauce, whisk or blend all ingredients together till smooth. Adjust salt, pepper, and lemon/vinegar to taste. It can be stored in an airtight container in the fridge for up to 5 days. It will thicken up a bit as it sits.
  • Heat the oil or water in a large skillet over medium-low heat. Add the sliced garlic. Allow the garlic to cook in the oil for about a minute, or until the slices are sizzling (but not browning). Add the rice to the skillet and give it a good stir. Add the kale the skillet and cook, stirring frequently, until the kale is tender and bright green (about 3 minutes). Stir in the chickpeas. Mix all ingredients well, then add lemon juice, salt, and pepper to taste (I like about a tablespoon of lemon, a generous pinch of coarse salt, and a few turns of pepper).
  • Plate the skillet mixture and drizzle it generously with the yum sauce. Serve.

Notes

Recipe can be doubled. Onions, mushrooms, peppers, and zucchini all make great additions to this meal!