Spicy Jamaican-Inspired Roasted Chickpea Vegan Bowls
with BBQ Sauce, Rice & Mango
Cooking time
25 minutes
Servings
2/4
Calories
890 /serving
Feelin’ hot hot hot? Sunny summer days lead to warm summer evenings, when you want to keep the mood light, bright and maybe a little spicy. Huzzah! Jamaican-style seasonings provide these plant-based bowls with a classic jerk palate that’s wonderfully fragrant and prickled with heat from cayenne pepper. Roasted chickpeas get added oomph from BBQ sauce, before tumbling over white rice with sautéed edamame, cucumbers and sweet sliced mango in a lime vinaigrette.
We will send you:
- 1 Garlic clove
- 2 Cucumbers
- 1 Lime
- 1 Mango
- 540ml Chickpeas (canned)
- 90ml BBQ sauce
- 100g Edamame (or green peas)
- 160g White rice
- 4g Jamaican Waves spices (allspice, cayenne pepper, paprika, black pepper, ginger, garlic, thyme, chives, cinnamon, chili, cumin, nutmeg)
Contains: Mustard, Soy
You will need:
Medium pot
Medium pan
Strainer
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
26 g
Saturated Fat
3 g
Sodium
1030 mg
Total Carb
149 g
Sugars
39 g
Protein
26 g
Fibre
21 g
Preparation
Roast the chickpeas
Preheat the oven to 450°F. Drain and rinse the chickpeas; pat dry with paper towel. In a small bowl, combine the BBQ sauce and ⅔ of the spices. On a lined sheet pan, toss the chickpeas with ⅔ of the spiced BBQ sauce. Roast, stirring halfway, 20 to 25 min., until crispy and beginning to brown. Set aside to cool.
Cook the rice
Meanwhile, in a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions), the remaining spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, halve the cucumbers lengthwise; thinly slice on an angle. Quarter the lime. Peel and pit the mango; thinly slice lengthwise. Mince the garlic. In a second small bowl, make the vinaigrette by combining the juice of 2 lime wedges, 2 tbsp oil (double both for 4 portions) and S&P.
Sauté the edamame
In a medium pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the edamame and sauté, 1 to 2 min., until warmed through; season with S&P.
Plate your dish
Divide the rice between your bowls. Top, side by side, with the chickpeas, edamame, cucumbers and mango. Drizzle with the vinaigrette and remaining spiced BBQ sauce. Garnish with the remaining lime wedges. Bon appétit!
