Spicy vegan chickpea bowls with lemon rice pilaf, creamy ginger tahini dressing, fresh spinach, and carrots are a full-service meal-in-a-bowl with BIG flavor. This healthy recipe is brimming with nutritious plant-based ingredients prepared with no added oil and features an extravaganza of colors, textures, and satisfaction.
Dry frying chickpeas (garbanzo beans) is a quick and fun way to prepare them. It's the same method I use for barbecue chickpeas, and so simple.
Grab a frying pan or cast iron skillet and heat it up. Stir the chickpeas for 1-2 minutes to toast them. As the chickpeas get crispy, they pop a little (the fun part). Then, pour in the sauce. You can use exactly the same method, using a variety of sauces like vegan hoisin or orange peanut sauce.
The second part of this recipe, brown rice pilaf, is just as simple. Prepare the rice as directed, then add the green pepper, green onions, cilantro, lemon juice, and zest. Easy Peasy!
Table of Contents
Ingredients and Swaps
Chickpeas (garbanzo beans). For convenience, use 2 cans (3 cups). The best substitute would be white beans, like Great Northern or cannelloni.
Rice. I used brown basmati rice for this recipe because it's our favorite. Regular brown rice is another good option, but if you are a Jasmine person, go for it. Follow the package directions, and you will be set. Swap rice with the same amount of quinoa, bulgur (cracked wheat), or couscous, or try toasted freekeh.
Spinach. Use fresh spinach, or grab a bowl of baby spinach or another green. Any lettuce will work here, but so will thinly sliced cabbage.
Tahini. I'm a huge fan of tahini, sesame seed paste, for making creamy dressings. Use tahini with no added oil (that's a thing), or make your own tahini. Substitute with a nut butter, like peanut butter, or use sunflower seed butter.
Sriracha. That's my go-to chili sauce, but you can use any kind you like. Adjust the spiciness by adding more or less. If you use Buffalo sauce, skip the soy sauce and rice vinegar.
Cilantro. If you are not a fresh cilantro fan, substitute it with parsley or leave it out.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Step-by-Step Instructions
Cook the rice according to the package instructions. When done, add peppers, green onions, cilantro, lemon juice, and zest. Place the lid back on the pot and let it sit for 5-10 minutes to settle the rice and steam the veggies.
Combine the dressing ingredients in a small bowl. Prep the spinach and carrots. Set aside.
Mix the sriracha, soy sauce, and rice vinegar in a small dish or jar. Then, heat a skillet to medium-high heat. Add the chickpeas and stir them for 1-2 minutes until they start to brown and firm.
Add the sriracha sauce and mix with the chickpeas. Assemble the bowls, dividing the ingredients into 4 equal portions. Add the dressing or serve on the side.
How to Use Cooked Rice
You'll need about 3 cups of cooked rice to make 4 bowls. Here's how to make the pilaf if your rice is already cooked:
- Heat a skillet or pan to medium-high heat. Add the peppers and green onions. Stir them for a minute, then add the rice.
- Stir the rice to heat it through (3-4 minutes.
- Add the lemon juice and zest, then cook for another minute.
- Turn off the heat and cover the pot. Let it sit for 5 minutes.
Timing Tip
The time needed to cook the rice determines overall prep and cooking time. I used brown basmati rice, cooked on the stove, which takes about 30 minutes plus 10 minutes to steam the vegetables. That's plenty of time to make the rest of the bowl ingredients.
Make it Chopped Salad
Chopping the spinach and dicing or grating the carrots quickly turns this recipe into a chopped salad. Add all the ingredients to a large bowl and mix with the dressing or serve on the side.
Storage and Meal Prep
Leftover salad or bowls can be stored in an airtight container in the refrigerator for 2 days. If you use a sturdier green, like kale, the bowls stay fresh for another day or longer if not dressed.
The rice pilaf, chickpeas, and dressing last 4 days individually, making it an ideal recipe for meal prep and quick lunches.
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👩🏻🍳 Recipe
Spicy Vegan Chickpea Bowls with Lemon Rice Pilaf
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Ingredients
Lemon Rice Pilaf
- 1 cup rice - 3 cups cooked
- 1 medium red bell pepper - cored and diced small
- ¼ cup green onions - thinly sliced
- ¼ cup cilantro - chopped
- 1 medium lemon - ¼ cup lemon juice
- 1 teaspoon lemon zest
Ginger Tahini Dressing
- 3 tablespoons tahini
- 2 tablespoons rice vinegar
- ¼ cup lime juice
- 1 teaspoon maple syrup
- 1 tablespoon ginger - grated
Spicy Chickpeas
- 3 cups chickpeas - 2 cans rinsed and drained
- ¼ cup Sriracha - or another hot sauce
- 2 tablespoons rice vinegar
- ½ teaspoon soy sauce
- 6 - 8 cups spinach - roughly chopped
- 2 medium carrots - cut into matchsticks, sliced thin, or grated
Instructions
- Start the rice first. Depending on the required cooking time, prep all the veggies, make the dressing, and toast the chickpeas while the rice cooks.
- Cook the rice according to package directions. When the rice is done, turn off the heat.
- Stir in the pepper, green onions, coriander, lemon juice, and zest. Cover the pot and let the veggie steam for 5-10 minutes.
- Combine the dressing ingredients in a small bowl. Add water to thin it out as needed. Set it aside.
- Mix the sriracha, soy sauce, and rice vinegar in another small bowl or jar. Set it by the stove, and it is ready to add to the chickpeas.
- Heat a frying pan to medium heat, then add the chickpeas. Stir them for 1-2 minutes until they start to brown and pop.
- Stir in the sauce and let the chickpeas simmer for 2-3 minutes.
- To assemble the bowls, line 4 bowls with chopped spinach. Add chickpeas, rice, and carrots to each bowl. Top with the dressing or serve it on the side.
Notes
- The nutritional information is based on brown basmati rice. Depending on the grain you choose, the information may vary.
- Substitute quinoa, bulgur, or another grain for the rice.
- To make pilaf with leftover rice, use 3 cups. Cook the peppers and green onions for 1-2 minutes over medium-high heat. Stir in the rice and stir to heat it through. Add the lemon juice and zest and cook for another minute. Turn off the heat and cover the pot for 5 minutes.
- Store leftovers in an airtight container for 2 days. The chickpeas, rice pilaf, and dressing last 4 days before mixing.
Nutrition
Nutritional information is an estimation only.
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