Chickpea and edamame teriyaki rice bowl

Chickpea and edamame teriyaki rice bowl

Ingredients

serves 2
  • •100g rice, rinsed
  • •1 tbsp sesame oil
  • •1 400g can chickpeas, drained and rinsed
  • •1 tsp paprika
  • •½ tsp cumin
  • •½ tsp chilli powder
  • •½ tsp turmeric
  • •100g edamame, cooked
  • •2 medium carrots, finely sliced
  • •1 avocado, sliced
  • •4–6 tbsp teriyaki sauce

Directions

Cooking mode
  1. 1. Cook the rice.
  2. 2. Heat a pan over medium heat. Add the chickpeas and cook on a medium heat for a few minutes. Add the spices and toss until coated. Cook for 10 minutes, until slightly crunchy.
  3. 3. Divide the rice between 2 bowls, and top with chickpeas, edamame, carrot and avocado. Drizzle with teriyaki sauce.
Baker Beanie Author

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