Korean BBQ Chickpea Bowls
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
4.38 out of 5 stars
(8)
Ingredients
3
- 3 tablespoons tamari
- 2 tablespoons water
- 2 tablespoons tomato sauce
- 2 teaspoons honey or coconut sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1 teaspoon minced garlic
- 1 tablespoon sesame oil
- 3 tablespoons chopped green onion
- 15 ounces chickpeas, rinsed and drained
- 1 cup halved Brussels sprouts, ends trimmed
- 2 cups cooked quinoa or rice
- 1 zucchini, ribbon cut
- 1 carrot, ribbon cut
- 1 cup sliced grape tomatoes
- 1 large avocado, sliced
- 1/2 lime, juiced
- 2 teaspoons sesame seeds
- Fresh cilantro
- Dash crushed red pepper flakes, optional
- Salt and pepper, to taste
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Preparation
Step 1
Preheat the oven to 400 degrees F. Line a large baking sheet with foil.
Step 2
To make the Korean BBQ marinade, combine the tamari, water, tomato sauce, honey, ginger, pepper, garlic, sesame oil, and green onion in a medium bowl. Add the chickpeas to the marinade bowl and toss until chickpeas are well coated. Reserve 2 tablespoons of the marinade for topping the bowl.
Step 3
Spread out the chickpea mixture on the prepared baking sheet. Add the Brussels sprouts. Roast for 30 minutes, turning once, until the chickpeas and Brussels sprouts are crispy. Remove from the oven and set aside.
Step 4
For the bowls, divide the quinoa or rice into bowls. Top with chickpeas, Brussels sprouts, zucchini, carrot, tomatoes, and avocado slices.
Step 5
Garnish the bowls with lime juice, sesame seeds, cilantro, crushed red pepper flakes, salt, and pepper. Serve immediately.
Step 6
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Chef's notes
Bowl meals are super customizable so feel free to add your favorite veggies and toppings!
You can use a vegetable peeler or mandoline for the zucchini and carrot ribbons.
Quinoa, rice, or even cauliflower rice can be used as the base of the bowls.
