Crispy Chickpea Poke Bowl

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Servings: 4 Prep: 30 min Cook: 15 min Pescetarian Vegan Vegetarian Blender Oven Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

For the rice: 2 cups white rice water, for cooking rice For the cashew butter dressing: 1 inch fresh ginger 4 tablespoons cashew butter 1 teaspoon minced garlic 1 teaspoon miso paste 1 tablespoon pure maple syrup 1 teaspoon rice wine vinegar 1 tablespoon tamari 1 teaspoon sriracha ¼ cup water, plus more as needed For the chickpeas: parchment paper 14 ounces cooked chickpeas 1 tablespoon extra virgin olive oil ½ teaspoon paprika ¼ teaspoon cayenne pepper For the poke: 1 cucumber 2 carrots ⅓ head red cabbage 8 radishes 2 green onions ½ cup edamame 2 tablespoons sesame seeds

Instructions

1. For the rice: Cook rice as per instructions on packaging. Set aside once cooked.

2. For the cashew butter dressing: Meanwhile, peel and grate ginger.

3. Place all dressing ingredients into a blender and blend until smooth. Add more water if needed to reach the desired consistency.

4. For the chickpeas: Preheat oven to 400F. Line a baking sheet with parchment paper. Drain and rinse chickpeas.

5. Place chickpeas in a bowl, drizzle with olive oil, add the spices, and mix until coated.

6. Spread chickpeas onto the baking sheet, place the sheet in the oven, and bake for 15 minutes. Remove from oven and give chickpeas a stir.

7. Return sheet to oven and bake for a further 10-15 minutes until crispy. Once ready, remove chickpeas from oven and set aside to cool slightly.

8. For the poke: Divide rice evenly between bowls. Chop cucumber. Cut carrots into ribbons. Shred the cabbage. Slice the radishes and green onions.

9. Top rice with the vegetables and crispy chickpeas. Sprinkle each bowl with sesame seeds and drizzle the cashew butter dressing over top.