Peanut chickpea rice bowl
40 min
Peanut chickpea rice bowl
Ingredients
Ingredients
- 2 x 400g cans of chickpeas drained and dried using kitchen paper
- small bunch of coriander finely chopped (save some extra whole leaves to serve, optional)
- 1 carrot cut into matchsticks (no need to peel)
- ½ cucumber seeds scooped out and cut into half-moons
- ½ red cabbage finely shredded
- 400g brown rice cooked
- sesame seeds
- crispy onions or sliced red chilli, to serve
For the dressing
- 4 tbsp crunchy peanut butter
- 3 tsp reduced salt soy sauce
- 1 lime juiced
- 1 tbsp chilli oil (optional)
- ½ tsp maple syrup or mild flavoured honey
Instructions
3 steps
- 1
Heat the oven or air fryer to 200C/190C fan/gas 6. Make the dressing by mixing all of the ingredients together and season lightly. Pour the chickpeas onto a lined baking sheet and toss with half the dressing. Bake for 20-25 mins until crispy and golden. Leave to cool for 5 mins.
25 min - 2
Mix the remaining dressing with enough water to make a pourable consistency. Mix the chopped coriander, carrot, cucumber and red cabbage together in a small bowl, and season lightly.
- 3
Split the rice between bowls, top with the veg mix and crispy chickpeas, then scatter over the coriander leaves, sesame seeds, crispy onions and sliced chilli, if you like.
Progress
0 / 3 steps
Nutrition
Per serving (based on 4 servings)
Calories
425cal
Protein
18.0g
Carbs
53.0g
Fat
13.0g
Fiber
18.0g
Sugar
6.0g
Sodium
1mg
