Crispy Chickpea Poke Bowl

This easy, simple poke bowl recipe is healthy, gluten-free, vegan, and easily customizable. Whether you stick to this recipe or add your favorite colorful veggies, this bright bowl makes for a quick lunch or dinner.

Ingredients

• 1 (14 oz) can chickpeas, drained
• 1 TBSP olive oil
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 2 cups white rice, cooked according to package directions (about 6 cups cooked)
• 1 medium cucumber, chopped
• 2 medium carrots, sliced into ribbons
• 1 cup shredded purple cabbage
• 1/2 cup edamame beans
• 8 radishes, ends trimmed, sliced
• 2 green onions, sliced
• Prepared Cashew Butter Dressing, for serving
• Toasted sesame seeds, optional

Instructions

1. 1

   Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.

2. 2

   In a medium bowl, toss together the chickpeas, olive oil, paprika and cayenne until fully coated.

3. 3

   Spread the chickpeas in an even layer on the prepared baking sheet. Bake for 15 minutes, then carefully stir. Bake an additional 10-15 minutes or until chickpeas are browned and crispy. Remove the tray from the oven and set aside to cool for 5 minutes.

4. 4

   To assemble the bowls, divide the rice between 4 serving bowls. Top each with equal portions of the cucumber, carrots, cabbage, edamame, radishes, green onions, and the chickpeas.

5. 5

   Drizzle each with the Cashew Butter Dressing, top with sesame seeds, if using, and serve.