To assemble: ladle ramen into bowls and top with 2 egg halves, a
generous bunch
of cilantro, sliced green onion, a
squeeze of lime juice and a sprinkle
of sesame seeds.
2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh
lime juice 2 medium cooked beets, grated on the large holes
of a box grater and
squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes
of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste
Generous amount
of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving
(And when you add a
generous squeeze of citrus
juice — like lemon,
lime, or orange — the teas antioxidants get a boost
of staying power, so they remain in and benefit the body longer, rather than being digested quickly and having much
of the goodness go down the drain, according to Purdue University researchers.)