Vegan poke bowl

This colorful dish is healthy and incredibly tasty. High in protein thanks to the chickpeas and edamame beans.

What do you need?

• 1 tbsp olive oil, for frying

• ½ tsp ginger powder

• ½ tsp smoked paprika powder

• 1 can of chickpeas (200 g each)

• 70 g rice

• 1 avocado

• 10 cherry tomatoes

• ½ cucumber

• 150 g edamame beans

• ¼ tsp sesame seeds

Dressing:

• ¼ red pepper

• juice of ½ lime

• ½ tbsp olive oil

• ¼ tsp maple syrup

Preparation

1. Preheat the oven to 200 °C and line a baking tray with baking paper.

2. Heat the olive oil in a frying pan, add the ginger and paprika powder and fry for 1 minute.

3. Rinse the chickpeas in a colander, let them drain and pat them dry with a clean tea towel. Divide them over the baking tray and toss with the oil-herb mixture.

4. Bake the chickpeas in the oven for 10-15 minutes until crispy.

5. In the meantime, prepare the rice according to the instructions on the package.

6. To make the dressing, remove the seeds and stems from the red pepper and chop finely. Mix the red pepper with the lime juice, olive oil and maple syrup in a bowl.

7. Halve the avocado, remove the pit and cut the flesh into thin slices.

8. Cut the cherry tomatoes into quarters.

9. Halve the cucumber lengthwise and remove the seeds. Then cut it into half moons.

10. Now you can start building the bowl. Divide the rice between two bowls and then divide the edamame beans, cherry tomatoes, cucumber and avocado over the rice. Leave space in the center for the roasted chickpeas. Remove the chickpeas from the oven and place them in the center of the poke bowl.

11. Drizzle the pepper-lime dressing over the pokébowl and finally sprinkle with the sesame seeds.

Nutritional values