LAY HO MA (how's it going in Cantonese)! Dinner is served in 30mins with this extraordinary recipe! Join me in this episode and learn how to make a delicious sweet chili chickpea rice bowl recipe tonight!
Ingredients
1red onion
1/2red bell pepper
1/2green pepper
150broccolini g
2tbsp avocado oil
salt and pepper to taste
1mixed lb mushrooms
400canned ml chickpeas
1tbsp maple syrup
2tsp chili oil (• Most addictive Red Chili Oil Recipe t...)
1tsp sweet paprika
Rice Ingredients
1 1/2cups short grain rice
1 1/2cups water
Sauce Ingredients
2tbsp soy sauce
2tsp dark soy sauce
1tbsp chili oil
2tbsp maple syrup
2tsp yuzu
Instructions
1
Preheat the oven to 400F. Ready a baking tray lined with parchment paper
2
Thinly slice the red onion, red bell pepper, and green bell pepper. Chop the broccolini into bite sized pieces. Place the veggies into their own section on the baking tray and drizzle over some avocado oil. Season with salt and pepper. Give the veggies a little toss to coat
3
Ready another baking tray lined with parchment paper. Roughly chop the mushrooms and place onto the baking tray. Drizzle over some avocado oil and season with salt and pepper
4
Rinse and drain the chickpeas and place in a bowl. Season with salt and pepper. Then, add the maple syrup, chili oil, and sweet paprika. Toss to coat and transfer to the baking sheet (alongside the mushrooms). Bake both sheets in the oven for about 25-30mins
5
In the meantime, make the rice by add it to a small saucepan. Rinse and drain 2-3 times. Then, add 1 1/2 cups of water to heat on medium high heat. When it begins to bubble, give it a good stir. Then, cover and cook on medium low for 15mins
6
Make the sauce by combining the sauce ingredients together and set aside
7
After 15mins, turn the heat off on the rice and let it steam further for another 10mins. Then, fluff the rice with a fork or rice paddle. Take the veggies out of the oven and assemble your rice bowls. Pour some sauce over to serve
