Ingredients Roasted Chickpeas and Cabbage 2 tbsp avocado oil 1, 15 oz can chickpeas, drained and rinsed 1/2 tsp thyme 2 cups green cabbage, shredded 2 cups red cabbage, shredded 2 shallots, sliced 1 tsp garlic powder 1/2 tsp ground ginger 1/2 tsp fennel seeds Kosher salt as needed Sesame Herb Salad 2 scallions, thinly sliced 1/3 cup cilantro, stems removed and roughly chopped 1 fresno pepper, deseeded and thinly sliced 1 tbsp toasted sesame seeds 1 tsp toasted sesame oil 1 tsp maple syrup Maple Miso Dressing 1 tbsp white or yellow miso paste 1 tbsp tamari 1 tbsp rice wine vinegar 3 tbsp maple syrup 1 tbsp toasted sesame oil 1 clove garlic, smashed For assembling: 3 cups cooked white Jasmine rice or quinoa Instructions Preheat the oven to 425F and line two baking trays with parchment paper
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