Chickpea teriyaki grain bowl

Chickpea teriyaki grain bowl

Ingredients

serves 2
  • •100g rice or quinoa, rinsed
  • •1 400g can chickpeas, drained and rinsed
  • •½ tsp smoked paprika
  • •½ tsp cumin
  • •¼ tsp chilli powder
  • •½ tsp turmeric
  • •1 tbsp olive oil

  • Any 1–2 roasted veggies:

  • •1 small aubergine, chopped
  • •1 pepper, chopped
  • •¼ broccoli, chopped into florets
  • •200g mushrooms, sliced
  • •150g baby corn, chopped

  • Any 1–2 fresh veggies:

  • •2 carrots, finely sliced
  • •¼ cucumber, chopped
  • •150g sugar snap peas
  • •1 avocado, sliced

  • Sauce

  • •4–6 tbsp teriyaki sauce

Directions

Cooking mode
  1. 1. Cook the rice or quinoa.
  2. 2. In a large pan, add the chickpeas and spices. Toss together and cook on a medium-high heat until crispy.
  3. 3. Preheat the oven to 180°C. Prepare a large baking tray. Add the veggies to the tray and brush with the olive oil. Roast for 15–25 minutes. Alternatively, cook in an air fryer for 10–15 minutes, until softened and slightly browned.
  4. 4. Assemble the bowls with the rice or quinoa, then top with roasted veggies, fresh veggies and chickpeas. Serve with a drizzle of teriyaki sauce.
Baker Beanie Author

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