Sweet chili chickpea rice bowl
Yeung Man Cooking · ♥ 10.1K likes · 139.1K views · 9 min video
Read about chickpeas in the BrightCulinary Book
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Ingredients
Method
Techniques
Preheat the oven to 400 and line a baking tray with parchment paper.
Sweet chili chickpea rice bowl
- 1 whole red onion
- ½ whole red bell pepper
- ½ whole green bell pepper
- 150 g broccolini
Thinly slice the red onion and both bell peppers and chop the broccolini into bite-sized pieces. Place each vegetable in its own section on the tray.
- avocado oil
- salt
- fresh cracked pepper
Drizzle with avocado oil, season with salt and cracked pepper and toss to coat.
- cremini, shiitake and oyster mushrooms
Line a second tray with parchment. Brush the dirt off the mushrooms with a damp paper towel and roughly chop them.
- avocado oil
- 1 can can of chickpeas
Drizzle the mushrooms with avocado oil, season with salt and pepper and mix to coat.
- 1 tbsp maple syrup
- 2 tsp chili oil
Rinse and drain the chickpeas into a mixing bowl and season with salt, pepper, the maple syrup, the chili oil and the paprika. Toss to coat.
- 1 tsp sweet paprika
Spread the chickpeas on the tray beside the mushrooms and bake for about 25 to 30 minutes.
- 1½ cup short grain rice
Rinse and drain the rice two to three times to remove the excess starch, then add the water.
Cooking the rice
- 1½ cup water
When the water bubbles, stir the rice, cover and cook on medium low for 15 minutes.
- 2 tbsp soy sauce
- 2 tsp dark soy sauce
- 1 tbsp chili oil
- 2 tbsp maple syrup
- 2 tsp yuzu
Stir together the soy sauce, dark soy sauce, chili oil, maple syrup and yuzu.
The sweet chili sauce
Turn off the heat under the rice and let it steam a further 10 minutes, then fluff it.
Steaming the rice and assembling
Build the bowl with rice, then the roasted vegetables, mushrooms and chickpeas, and spoon over the sauce.