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
- Cook the rice according to package directions. When the rice is done, cut the heat.
- 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
- In a small bowl, mix the tahini and water until smooth.
- Mix in the lime juice, rice vinegar, and maple syrup.
- Fold in the fresh ginger.
Buffalo chickpeas
- Rinse and drain the chickpeas.
- In a small bowl or jar, mix the Sriracha, rice vinegar, and soy sauce.
- 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.
- 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
- 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.
- Serve with the ginger-tahini dressing.