Serves 2

Ingredients for the Chickpeas:

• Chickpeas, 2 cans (15 oz), drained and rinsed

• Cornstarch (or rice flour), 1/4 cup

• Salt, 1/2 teaspoon

• Black pepper, 1/4 teaspoon

• Olive oil, 2-3 tablespoons

• Onions, sliced, 1/2 cup

Ingredients for the Bowl:

• Wild rice, cooked, 2 cups

• Zucchini, sliced, 1 cup

• Baby bok choy, chopped, 1 cup

• Broccoli florets, 2 cups

• Avocado, diced, 1/2

• Scallions, sliced, 1/4 cup

• Sesame seeds, for garnish

• Cilantro, for garnish

Ingredients for the General Tso Sauce:

• Tamari sauce (gluten-free soy sauce), 1/4 cup

• Vegetable broth, 1/4 cup

• Rice vinegar, 2 tablespoons

• Agave nectar, 2 tablespoons

• Cornstarch (or arrowroot powder), 1 tablespoon

• Garlic, minced, 2 cloves

• Ginger, grated, 1 tablespoon

• Sriracha sauce, 1-2 teaspoons (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).

2. In a small bowl, whisk together the tamari sauce (gluten-free soy sauce), vegetable broth, rice vinegar, agave nectar, cornstarch (or arrowroot powder), minced garlic, grated ginger, and sriracha sauce (if using). Set aside.

3. In a large bowl, toss the drained and rinsed chickpeas with the cornstarch (or rice flour), salt, black pepper, and olive oil until the chickpeas are evenly coated.

4. Spread the chickpeas out in a single layer on a baking sheet and bake for 20-25 minutes, or until crispy and golden brown.

5. While the chickpeas are baking, cook the wild rice according to package instructions.

6. In a large skillet over medium-high heat, sauté the sliced zucchini and baby bok choy for 3-4 minutes, or until tender.

7. Steam the broccoli for 3-4 minutes, or until tender.

8. Divide the cooked wild rice between two bowls.

9. Add the sautéed zucchini, baby bok choy, and steamed broccoli to each bowl.

10. Top each bowl with the crispy chickpeas and sliced onions.

11. Drizzle the General Tso Sauce over the top of each bowl.

12. Garnish with diced avocado, sliced scallions, sesame seeds, and fresh cilantro.

13. Serve and enjoy!