This Vegan Poke Avocado and Spicy Chickpea Bowl combines creaminess and crunchiness in a balanced and flavorful combination: fragrant rice, ripe avocado, spiced and roasted chickpeas to achieve that toasted and slightly spicy note that awakens the palate. Fresh vegetables and a tamari and lime-based dressing add acidity and depth, while sesame seeds and edamame complete the texture with crunch and protein.
Ideal for those looking for a tasty and filling vegan option, this recipe is designed to be prepared in advance and customized with toppings as desired.
Ingredients
- 160 g sushi rice (raw) (rinsed and cooked according to instructions; about 320 g cooked)
- 240 g pre-cooked chickpeas (drained and dried; use canned or home-cooked chickpeas)
- 1 pcs ripe avocado (cut into slices or cubes)
- 100 g shelled edamame (frozen, blanched for 2-3 minutes)
- 1/2 pcs cucumber (thinly sliced or julienned)
- 1 pcs carrot (grated or ribboned)
- 40 g pickled red onion (optional, for flavor contrast)
- 2 tablespoons extra virgin olive oil (for roasting the chickpeas)
- 1 teaspoon smoked paprika (or sweet paprika if you prefer less smokiness)
- 1 teaspoon chili powder or hot sauce (adjust according to desired spiciness level)
- 1 spoon maple syrup (adds caramelization to the chickpeas)
- 2 tablespoons tamari or reduced-sodium soy sauce (for the dressing and to season the chickpeas)
- 1 spoon rice vinegar (to season the rice or onion)
- 1 pcs lime (juice for the dressing and to spray on the avocado)
- 1 spoon sesame seeds (for garnish)
- to taste salt and pepper (to taste)
Preparation
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1
Cook the sushi rice according to the instructions on the package: rinse it until the water is clear, then cook it and let it cool slightly with a splash of rice vinegar.
Durata indicativa: 18 min
Tip: Rinse the rice until excess starch is removed to achieve separate grains.
-
2
Prepare the spicy chickpeas: mix the dry chickpeas with oil, paprika, chili, tamari, and maple syrup, then spread them on a baking sheet and roast in the oven at 200°C for 18-20 minutes until crispy.
Durata indicativa: 20 min
Tip: Shake the baking tray halfway through cooking for even browning; the chickpeas become crunchier as they cool.
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3
While the rice and chickpeas cook, prepare the vegetables: slice the cucumber, grate the carrot, blanch the edamame, and cut the avocado at the last moment to avoid oxidation.
Durata indicativa: 10 min
Tip: Spray a little lime juice on the avocado to keep the color vibrant.
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4
Emulsify the dressing by combining tamari, lime juice, olive oil, and a drizzle of maple syrup; taste and adjust salt and pepper.
Durata indicativa: 5 min
Tip: Use a fork to quickly emulsify; add water if you prefer a thinner consistency.
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5
Assemble the poke bowls: spread the rice as a base, add avocado, spicy chickpeas, edamame, carrot, cucumber, and pickled onion; finish with the dressing and a sprinkle of sesame seeds.
Durata indicativa: 5 min
Tip: Arrange the ingredients in a radial pattern for the typical visual effect of a poke bowl.
Notes and Tips
Rinse the rice until excess starch is removed to achieve separate grains.
Shake the baking tray halfway through cooking for even browning; the chickpeas become crunchier as they cool.
Spray a little lime juice on the avocado to keep the color vibrant.
Use a fork to quickly emulsify; add water if you prefer a thinner consistency.
Arrange the ingredients in a radial pattern for the typical visual effect of a poke bowl.
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