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.

Serves: 4

Prep time: 30 minutes
Cook time: 30 minutes

Stage: 3

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. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.  
2. In a medium bowl, toss together the chickpeas, olive oil, paprika and cayenne until fully coated. 
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. 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. Drizzle each with the Cashew Butter Dressing, top with sesame seeds, if using, and serve. 

Tips
Make a double batch of the chickpeas to use in this recipe and also in the Mediterranean Chickpea & Couscous Salad.

Nutrition Facts (per serving) 
*Does not include dressing 
Calories: 621 
Total Fat: 15g 
Total Carbs: 104g 
Fiber: 11g 
Sugars: 8g 
Protein: 18g