Raw Fennel Chickpea Salad w/ Brown Rice & 2 Ingredient Vegan Avocado Ice Cream!

For lunch yesterday, I made a big batch of raw fennel chickpea salad with a bunch of vegetables and spices I found in my pantry and mixed it with some brown rice! Simply throw all the ingredients together and enjoy as a hearty, colorful lunch – easy to make and easy to take on the go πŸ™‚ And, then, for dessert I made a two-ingredient avocado ice cream to satisfy my craving in the hot weather – you won’t even believe that the ice cream is vegan when you taste it (caution: you should like avocados before you try this recipe)! Also, I apologize for the poor photo quality – had to deal with just an iPhone camera.


The Recipe

Yields 2 servings

1 cup chickpeas

1 cup brown rice, cooked

1 cup argula leaves, diced finely

1 tbsp oregano

1/2 green bell pepper, diced

1 cup broccoli, pureed (to make salad creamy)

1 cup blueberries, washed

1/2 lemon worth of juice

30 cherry tomatoes, diced

1 cucumber, diced

1 small onion, diced

2 tbsp fennel seeds

1 tbsp extra virgin olive oilΒ (optional)

1 tsp saltΒ (optional)


I tried to be adventurous for my dessert and pureed 1 pitted avocado with 1/2 a frozen banana and 1/2 a cup of almond milk. It made a creamy texture, which I froze and then enjoyed as ice cream 15 minutes later!! It’s so tasty, especially if you like avocados. If you aren’t a huge fan of avocado alone, blend 1 tsp of vanilla extract and 2 – 4 tbsp of sugar (your choice) with the puree.

pureed avocado ice cream

frozen ice cream !


Veggie Rice Bean Bowl

For lunch today, I used some of the leftover brown rice with seaweed and the black beans to make my own version of a Chipotle bowl. I used freshly ripe avocado, squash, bitter gourd (which is a famous Indian vegetable that is very bitter in taste so use sparingly depending on your taste), and a sprinkle of spices and cilantro leaves. It was really easy to whip this lunch together since all I had to do was cook the vegetables with the rice, beans, and spices in a pot on the stove, and then just sprinkle with the avocado and the cilantro leaves. It’s an easy to-go meal as well. It’s filling since it has a blend of carbohydrates and protein; it’s healthy since it is packed with natural plant-based foods only; and, it’s tasty! I usually make black bean rice bowls whenever I am craving Chipotle so it’s perfect to feed to kids as well since we all love Chipotle. You can add your own twist to what you add to the beans and rice whether it be corn, salsa, lettuce, vegetables (peppers, onions, squash, pumpkin, leafy greens, etc.), avocado, etc. I chose avocado and vegetables, but play around with your options to satisfy your own stomach!

The Recipe

Yields 1 Serving

Serving Size: 1 bowl

1/2 cup of cooked brown rice (I cook mine in the rice cooker with seaweed to help with digestion)

1/2 cup of cooked black beans

1/2 cup of zucchini, sliced with skin

1 cup bitter gourd, sliced

1/4 avocado, diced

1 tsp – 1 tbsp olive oil

1 tsp cumin seeds

1 tsp onion powder

1 tsp garlic powder

1 tsp saltΒ (optional)

1 tsp ground black pepperΒ (optional)

1 tsp of lemon juice

1 tsp turmeric powder

1 tbsp cilantro leaves, chopped and washed