Prep and cooking time: 25mins
Complex carb portions, per serving: 2
Ingredients
Serves: 4
2 x 400g tins chickpeas, rinsed and drained
1 tsp ground paprika
¼ tsp dried chilli flakes (optional)
1 tsp tomato puree
1 tbsp extra virgin olive oil
80g uncooked black rice (or any grain you like)
2 tbsp soy or tamari sauce
1 tbsp sesame oil
1 lime, juiced
1 large avocado, thinly sliced
1 cucumber, thinly sliced
175g fresh or frozen edamame beans
3 medium carrots, shredded
100g radish, thinly sliced
1 large handful fresh coriander, roughly chopped
Method
Preheat the oven to 200°C/180°C fan.
Evenly coat the chickpeas with paprika, chilli flakes (if using), tomato puree, olive oil, salt, and pepper.
Place the chickpeas in the oven for 20-25mins, or until slightly dryer but still plump. Stir frequently and be careful not to burn!
While the chickpeas are in the oven, prepare the rice according to packet instructions and leave aside to cool. Using boiled water from a kettle, blanch the edamame beans for 5mins and drain in a strainer.
Mix the soy, sesame oil, and lime, and set aside to dress the poke bowls.
Evenly separate the ingredients into bowls, starting with the rice, and building around it with the rest of the ingredients. Serve with dressing drizzled on top and fresh coriander.
Second Nature special tip
Use 90sec microwavable rice to make this recipe even quicker to put together!