CRISPY CHICKPEA POKE BOWL
We are so excited to have Louise Barton as a contributing expert this month for you Online Studio members. The first recipe is this lovely lunchtime dish packed full of flavour and plant based protein. Lou recommends to make double the amount of chickpeas if you want to prep a healthy snack for the week ahead!
Crispy Chickpea Poke Bowl
Serves 4
For the chickpeas:
1x 14 oz. (400g) can chickpeas, drained
1 tbsp. olive oil
½ tsp. paprika
¼ tsp. cayenne pepper
For the poke:
2 cups (320g) brown rice/quinoa
1 cucumber, chopped
2 carrots, cut into ribbons
1 cup (70g) purple cabbage, shredded
½ cup (75g) edamame beans
8 radishes, sliced
2 spring onions, sliced
For the dressing:
4 tbsp. cashew butter
1 clove garlic, minced
1 tsp. root ginger, grated
1 tsp. miso paste
1 tbsp. maple syrup
1 tsp. rice wine vinegar
1 tbsp. tamari sauce
1 tsp. Sriracha sauce
¼ cup (60ml) water, or more
Method
Prepare the cashew butter dressing (see instructions below)
Cook the rice/quinoa as per instructions on the packaging. Once cooked, drain and set aside.
For the dressing:
Place all the ingredients into a blender and blend until smooth. Add more water if needed to reach the desired consistency.
For the chickpeas:
Preheat the oven to 400°F (200°C). Line a baking sheet with baking paper.
Place the drained chickpeas in a bowl, drizzle with olive oil, add the spices and mix until coated. Spread the chickpeas onto the baking sheet, place the sheet in the oven and bake for 15 minutes then remove from the oven and give the chickpeas a stir. Return the sheet to the oven and bake for a further 10-15 minutes until crispy.
Once ready, remove the chickpeas from the oven and set aside to cool slightly.
For the poke bowl:
Divide the rice between 4 bowls. Then top with the vegetables and crispy chickpeas.
Sprinkle each bowl with sesame seeds and drizzle over the cashew butter dressing.