Gather all ingredients. Cook rice or quinoa according to package instructions. Sauté kale and cabbage until lightly browned, around 3 minutes. Add a small amount of oil to a pan and add chickpeas. Cook for about 2 minutes then add paprika, cayenne and a pinch of salt. Cook for another 2-3 minutes or until golden.
Add rice or quinoa to a bowl, then add the rest of the ingredients. Finish your bowl with Toby’s Jalapeño Dip & Spread, local raw sauerkraut, and a sprinkle of furikake. Enjoy!