Korean-Style Bowl with Nutty Browned Chickpeas
A vegan twist on the classic Korean bowl, featuring nutty browned chickpeas and crunchy kimchi.
Ingredients
- ●1 1/2 cups chickpeascanned or cooked from scratch
- ●1 tsp korean chili flakesoptional for extra spice
- ●1 cup cooked brown ricepreferably day-old rice
- ●2 tbsp nutritional yeastcheesy, nutty flavor
- ●2 tbsp soy sauceor tamari for gluten-free option
- ●2 tbsp apple cider vinegaror other vinegar of choice
- ●2 tbsp olive oilor other oil for sautéing
- ●1 medium cucumbersliced for garnish
- ●1/2 cup kimchistore-bought or homemade
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Rinse chickpeas and pat dry with paper towels.
- 3
Toss chickpeas with 1 tbsp olive oil, korean chili flakes, and a pinch of salt on a baking sheet.
- 4
Bake for 30-40 minutes, stirring occasionally, until chickpeas are browned and nutty.
- 5
Cook brown rice according to package instructions.
- 6
In a small bowl, whisk together soy sauce, apple cider vinegar, and 1 tbsp olive oil.
- 7
Add the nutty browned chickpeas to the soy sauce mixture and toss to coat.
- 8
To assemble the bowls, divide the cooked brown rice between two bowls.
- 9
Top each bowl with the chickpea mixture, kimchi, and sliced cucumber.
- 10
Serve immediately and enjoy!
- 11
Garnish with chopped green onions and sesame seeds, if desired.