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Recipes

Joe Holder’s Chickpea Arugula “Bibimbap” Grain Bowl

Recipes

Joe Holder’s Chickpea Arugula “Bibimbap” Grain Bowl

Refuel and satisfy with this plant protein-forward recipe

Joe Holder is the embodiment of plant power—fueling his impressive and ultraphysical work as a Nike Master Trainer and run coach, founder of The Ocho System, and GQ columnist with an abundance of Earth-grown goodness, from dusk to dawn.

It’s no surprise that after a long day, he reaches for meals that replenish and reinvigorate. Cue this bibimbap-inspired bowl—which he topped with our turmeric-dusted Anti-Inflammatory Superseed + Nut Blend for next-level nutrients, flavor, and crunch.

Ingredients:

Chickpea Mixture

2 tablespoons olive oil
½-1 cup finely chopped onions (to your taste)
1 teaspoon coriander
½ teaspoon cumin
½ teaspoon freshly grated turmeric
1 teaspoon red pepper flakes
Salt and pepper (to your taste)
¼ cup vegetable broth concentrate
1 (15oz.) can Garbanzo beans, rinsed and drained

Arugula Salad

1-2 handfuls of arugula
½ small head of radicchio
2 radishes
Anti-Inflammatory Superseed + Nut Blend sachet

Dressing

2 tablespoons olive oil
1-2 teaspoons fresh lemon juice
Pepper (to your taste)

Toppings

⅓ cup rice, cooked in advance and cooled in fridge (suggested: wild or black forbidden rice)
½ cup sweet potatoes (cut into 1” pieces, roasted in advance, and cooled in fridge)
⅓ avocado
1-2 tablespoons kimchi

Directions:

Add olive oil to a medium-sized saucepan over medium heat. Add onions and slowly cook until they are light brown.
Add coriander, cumin, turmeric, red pepper, salt and pepper to taste, and vegetable broth concentrate. Let cook for 1-2 minutes and then add drained garbanzo beans. Keep on low to medium heat and let the beans cook and simmer in the sauce.
Prepare the arugula salad. Take ½ of a small head of radicchio and chop finely. Do the same with the two radishes. In a medium-sized bowl, add arugula, our Anti-Inflammatory Superseed + Nut Blend, and chopped radicchio and radishes.
Prepare the arugula salad dressing. In a small bowl, whisk together olive oil, lemon juice, and pepper to taste. Add this to the arugula salad and toss together.
Top with rice, sweet potatoes, and chickpea mixture. Add avocado and kimchi. Enjoy!