Crispy Chickpea Poke Bowl
Serves
4
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
For the chickpeas:
14 oz (400 g) can chickpeas, drained
1 tbsp extra virgin olive oil
½ tsp paprika
¼ tsp cayenne pepper
14 oz (400 g) can chickpeas, drained
1 tbsp extra virgin olive oil
½ tsp paprika
¼ tsp cayenne pepper
For the poke:
2 cups (320 g) white rice
1 cucumber, chopped
2 carrots, cut into ribbons
1 cup (70 g) purple cabbage, shredded
½ cup (75 g) edamame beans
8 radishes, sliced
2 spring onions, sliced
sesame seeds, to garnish
2 cups (320 g) white rice
1 cucumber, chopped
2 carrots, cut into ribbons
1 cup (70 g) purple cabbage, shredded
½ cup (75 g) edamame beans
8 radishes, sliced
2 spring onions, sliced
sesame seeds, to garnish
Cashew Butter Dressing (see original recipe)
Nutrition
(Per Serving)
Calories
417
Fats
12 g
Protein
16 g
Carbs
63 g
Instructions
- Prepare cashew butter dressing.
- Cook rice according to package instructions. Once cooked, drain and set aside.
-
For the chickpeas:
Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
Place drained chickpeas in bowl, drizzle olive oil, add spices, and mix until coated. Spread chickpeas onto baking sheet. Place sheet in oven and bake for 15 minutes, then remove from oven and stir. Return sheet to oven and bake until crispy (about 10 to 15 minutes).
Once ready, remove chickpeas from oven and set aside to cool slightly. -
For the poke bowl:
Divide rice between 4 bowls. Top with vegetables and crispy chickpeas.
Sprinkle sesame seeds, drizzle cashew butter dressing, and serve.