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buffalo chickpea and rice bowl in with spinach and carrot sticks

spicy buffalo chickpeas and rice bowls


  • Author: Denise
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 bowls 1x
  • Diet: Vegan

Description

Spicy Buffalo chickpeas and rice bowls with cool-it-down ginger-tahini dressing are super easy to make and loaded with complimenting textures and flavors. 


Scale

Ingredients

Rice 

  • 1 ½ cup uncooked rice (try brown basmati)
  • 1 medium red bell pepper, diced small
  • ¼ cup sliced scallions (green onions), thinly sliced
  • ¼ cup chopped cilantro (coriander)
  • 1 lemon juiced (or ¼ cup lemon juice)
  • 1 tsp. grated lemon zest (optional)

Ginger-tahini dressing

  • 3 Tbsptahini
  • ¼ cup warm water (more if you want a thinner dressing)
  • 2 Tbsp. rice vinegar
  • ¼ cup lime juice
  • 1 tsp. maple syrup (or agave syrup)
  • 1 Tbsp. finely diced fresh ginger

Buffalo chickpeas

  • 2 - 15 oz (400 gm.) cans chickpeas (garbanzo beans), drained and rinsed
  • ¼ - 1/3 cup Sriracha or another hot sauce (it depends on how hot you like it)
  • 2 Tbsp. rice vinegar
  • 1/2 tsp. soy sauce or Tamari

Bowl fillings

  • 6 - 8 cups fresh spinach roughly chopped
  • 2 carrots julienned (cut into matchsticks), sliced thin, or grated

Instructions

Timing tip: Your total cooking time depends on your rice, so you may want to start that first. The chickpeas will take about 5-10 minutes tops and will need your attention, so prep everything before you start them.

Rice

  1. Cook the rice according to package directions. When the rice is done, cut the heat.
  2. Add the pepper, scallions, coriander, and lemon juice right in the pan. Mix well and cover the pot to steam the veggies steam a bit.

Ginger-tahini dressing

  1. In a small bowl, mix the tahini and water until smooth.
  2. Mix in the lime juice, rice vinegar, and maple syrup.
  3. Fold in the fresh ginger.

Buffalo chickpeas

  1. Rinse and drain the chickpeas.
  2. In a small bowl or jar, mix the Sriracha, rice vinegar, and soy sauce.
  3. Grab a skillet or frying pan and roast the chickpeas until they get are firmer and a bit brown (about 5 minutes). You’ll need to toss them continuously, so don’t leave the pan unattended.
  4. When the chickpeas are browned, add the sauce, mix well and allow the sauce and chickpeas to simmer for 2-3 minutes.

Assemble the perfect bowl

  1. Line the bottom of each bowl (or plate) with chopped spinach. Add the chickpeas and lemon rice to each bowl. Add the carrots and any additional fresh veggies you desire.
  2. Serve with the ginger-tahini dressing.

Notes

  • Nutritional information is based on brown basmati rice. Depending on what grain you decide to use, nutritional information may vary.
  • Substitute quinoa, bulgur, or another grain for the rice. This is also a great way to use leftover rice.
  • If you don’t like things too spicy, use a milder hot sauce or skip it entirely and substitute 2 tablespoons of tomato paste.
  • Category: Salads & Bowls
  • Cuisine: Plant-based

Keywords: buffalo chickpeas and rice bowls

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