Spicy Vegan Chickpea Bowls with Lemon Rice Pilaf
Spicy vegan chickpea bowls with lemon rice pilaf and creamy ginger tahini dressing is a healthy recipe with plant-based ingredients and no added oil.
Servings: 4
Calories: 399kcal
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
Calories: 399kcal | Carbohydrates: 69g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 847mg | Potassium: 806mg | Fiber: 10g | Sugar: 5g | Vitamin A: 10440IU | Vitamin C: 85mg | Calcium: 148mg | Iron: 4mg