This is a perfectly balanced meal filled with microbe-boosting ingredients!
Reheat the pre-cooked rice.2.
Divide the rice into two separate bowls.3.
Heat a large pan over medium-high heat and add the coconut oil. Stir in onion, carrots, and celery. Saute the vegetables for 3 to 4 minutes, until they begin to soften and brown. In the last minute, toss in the cauliflower and chickpeas.4.
Next, add the kale to the mix and allow the kale to slightly wilt for about 1 minute. Remove the pan from the heat and add the baby spinach and tomatoes. Place the sauteed mixture over the brown rice. Add in the dried apricots.
For the dressing:1.
Mix together the ginger, lemon juice, honey, mustard, and red pepper flakes in a small mixing bowl.2.
Slowly whisk in the olive oil, to form an emulsion.3.
Drizzle the dressing over the bowls. Toss lightly. Top with toasted pecans and fresh parsley.