One meal I have been loving this season is this spicy chickpea avocado rice bowl. It’s not only delicious but also a nutritious choice for a balanced Buddha bowl lunch.
Since I eat mostly plant-based these days, I try as much as possible to ensure that each meal I consume is loaded with the right amount of nutrients my body needs to stay healthy.
This spicy chickpea avocado rice bowl is packed with protein, healthy fats, and a kick of spice for all you spicy lovers out there—no doubt this meal will become a staple in your weekly meal rotation.
Ingredients In This Spicy Chickpea Avocado Rice Bowl
Rice: I used brown rice for this dish because it does well for my blood sugar.
Chickpeas: You will need to rinse and drain one can of chickpeas.
Oil: To roast the chickpeas in the oven.
Avocado: This gives this bowl a nice creaminess that pairs well with the other ingredients. Half an avocado (sliced) is all you need, but feel free to use a whole avocado if you can’t get enough of it.
Cherry tomatoes: For some tangy flavor that balances out the other ingredients. I cut mine in halves.
Cucumber: This adds a nice cooling effect to the bowl due to its high water content.
Red onions: You can use pickled red onions (which have become my new favorite) or thinly slice half of a red onion.
Mixed greens: I chose parsley for the earthiness it adds to the bowl for this dish. However, kale, spinach, or arugula are great alternatives.
Shredded carrots: This adds a layer of sweetness to the bowl that we all love.
Cilantro: Like the parsley, cilantro adds an additional layer of that peppery-lemony flavor that I can’t get enough of.
Tahini: This is used for the dressing and adds creaminess. If you’re not a fan of tahini, you can substitute it with yogurt.
Maple syrup or honey: Use these to sweeten the dressing and balance out any bitter or sour tastes in the bowl.
Lemon juice: Adds a layer of acidity to the dressing.
Minced Garlic: Essential for the dressing. Make sure it is finely minced to enhance the flavor.
Seasonings: I used a combination of chili powder, cumin, paprika, cayenne pepper, salt, and black pepper. Feel free to add as much or as little seasonings as your heart desires.
How to Make Spicy Chickpea Avocado Rice Bowl
The entire preparation of this dish takes roughly 20 minutes. Follow these steps to get a good-tasting bowl.
Step 1: Prepare the Rice
If you haven’t already done so, make sure to cook the rice according to your package instructions.
If you are feeling creative and want something more flavorful, try my rice cooker fried rice recipe. Once cooked, set aside to cool.
Step 2: Bake the Chickpeas
First, rinse and drain the canned chickpeas thoroughly, then preheat your oven to 400°F (200°C).
In a mixing bowl, toss the chickpeas with high-smoke-point oil (like avocado oil), cumin, chili powder, paprika, cayenne pepper, salt, and black pepper until they are well coated.
Spread the seasoned chickpeas evenly on a baking sheet. Bake them for about 12 minutes or until they are warmed through and slightly golden but not crispy.
Stir them halfway through the cooking time to ensure even seasoning and warmth.
Step 3: Prepare the dressing
In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and water until smooth—season with salt and pepper to taste.
Step 4: Assemble the bowl
In a large bowl, add a base of your mixed green of choice (I used parsley). Top with cooked rice, spicy chickpeas, avocado slices, cherry tomatoes, cucumber slices, red onion (or pickled onions), shredded carrots, and fresh cilantro.
Drizzle with the tahini dressing, combine and serve.
Expert Tips, Variations, and Storage
Flavor Enhancement: Vary the amount of cayenne pepper to adjust the level of spice to your liking. Fresh lime juice and cilantro will also enhance the flavors, so use them whenever possible.
Ingredient Substitutions & Additions: If you want to mix things up, swap the rice for quinoa, farro, or cauliflower rice.
Consider adding baked salmon, grilled chicken, or tofu for an extra protein boost. You can also enhance the nutritional profile by adding other veggies like roasted bell peppers, corn, or edamame.
Storage: For meal prep, store the chickpeas, rice, and toppings separately to maintain their freshness. The chickpeas and rice can be kept in airtight containers in the refrigerator for up to four days, while the avocado should be prepared fresh to avoid browning.
Spicy Chickpea Avocado Rice Bowl
Ingredients
For the Chickpeas
- 15.5 oz chickpea - 1 can of chickpeas
- 2 tbsp oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp cayenne pepper
- salt - to taste
- black pepper - to taste
For the Rice Bowl
- 1 cup brown rice - cooked
- 1 avocado - sliced
- ½ cup cherry tomatoes - halved
- 1 cucumber - baby cucumber, diced
- ¼ cup red onions - or picked onions, thinly sliced
- 2 cups mixed greens - I used parsley, but you can use spinach, kale, arugula or any green you prefer
- ¼ cup carrot - shredded
- 2 tbsps fresh cilantro - chopped
For the dressing
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp maple syrup
- 1 garlic clove - minced
- 2-3 tbsp water - to thin
- salt - to taste
- pepper - to taste
Instructions
- Preheat the oven to 400°F (200°C). Rinse and drain the canned chickpeas thoroughly. In a mixing bowl, toss the chickpeas with olive oil, chili powder, cumin, paprika, cayenne pepper, salt, and black pepper until well-coated. Spread the seasoned chickpeas evenly on a baking sheet. Roast in the oven for about 12 minutes, or until they are warmed through and slightly golden but not crispy, stirring halfway through for even cooking.
- Prepare the rice according to package instructions. Season the cooked rice with a pinch of salt and a squeeze of lime juice for added flavor.
- In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, water, salt, and black pepper until smooth. Adjust the amount of water to achieve your desired consistency.
- In a bowl, add a base of your mixed green of choice. Top with cooked rice, spicy chickpeas, avocado slices, cherry tomatoes, cucumber slices, red onion, shredded carrots, and fresh cilantro.
- Serve immediately for the best texture and flavor. Enjoy your Spicy Chickpea Avocado Rice Bowl!
2 Responses
Delicious. Will make again
I’m glad you loved it