Singaporean-Malaysian🍚 Starches

Sweet Chili Chickpea Rice Bowl

Name: Sweet Chili Chickpea Rice Bowl
Total time: 40 min
Yield: 2 servings
Cuisine: Singaporean-Malaysian
Ingredients: 1 red onion; ½ red bell pepper; ½ green bell pepper; 150 g broccolini; 2 tbsp avocado oil; to taste salt; to taste fresh cracked pepper; 1 lb mixed mushrooms; 400 ml canned chickpeas; 1 tbsp maple syrup; 2 tsp chili oil; 1 tsp sweet paprika; 1½ cups short grain rice; 1½ cups water; 2 tbsp soy sauce; 2 tsp dark soy sauce; 1 tbsp chili oil; 2 tbsp maple syrup; 2 tsp yuzu

⏱ 40 min🍽 Serves 2

A simple and delicious rice bowl featuring roasted vegetables, chickpeas, and short-grain rice topped with a sweet chili sauce. Roasted mushrooms provide umami depth, bell peppers add fresh sweetness, and broccolini brings an earthy bite. The combination of spicy chili oil with maple syrup creates an extraordinary flavor profile.

VeganLow-cal

Adapted from a video by Yeung Man Cooking

This Sheet Pan Chickpea recipe is your Secret Weapon for weeknight dinners!

Watch on YouTube

Ingredients

red onion1
red bell pepper½
green bell pepper½
broccolini150 g
avocado oil2 tbsp
saltto taste
fresh cracked pepperto taste

Steps

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1
Preheat the oven to 400°F and line a baking tray with parchment paper.
2
Thinly slice the red onion and bell peppers, and chop the broccolini into bite-sized pieces. Arrange the vegetables in sections on the baking tray, drizzle with avocado oil, season with salt and pepper, and toss to coat.
3
Line another baking tray with parchment paper. Roughly chop the mixed mushrooms, spread on the tray, drizzle with avocado oil, season with salt and pepper, and toss to coat.
4
Rinse and drain the canned chickpeas and place in a bowl. Season with salt and pepper, add maple syrup, chili oil, and sweet paprika, then toss to coat. Transfer the chickpeas to the tray with the mushrooms and bake both trays together in the oven for 25-30 minutes.
5
Cook the rice: add short grain rice to a small saucepan, rinse and drain 2-3 times with cold water. Add 1.5 cups of water and bring to heat on medium-high. Once the water begins to boil, stir well, cover, and reduce to medium-low heat for 15 minutes.
6
Make the sauce: combine the soy sauce, dark soy sauce, chili oil, maple syrup, and yuzu together in a bowl and set aside.
7
After 15 minutes, turn off the heat on the rice and let it steam for another 10 minutes covered. Fluff the rice with a fork or rice paddle. Remove the vegetables from the oven. Assemble the bowls by spreading rice as the base, arranging the roasted vegetables and chickpeas on top, and spooning sauce over everything.

Sweet Chili Chickpea Rice Bowl

Ingredients

Steps

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