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Crispy Chickpea Steak Bowl Recipe with Chili Honey for Bold Flavor

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A flavorful and texture-rich plant-based bowl featuring crispy chickpeas with a sticky, spicy-sweet chili honey glaze, layered with fresh veggies and grains for a satisfying meal.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 3 tablespoons honey (or maple syrup for a vegan option)
  • 1 teaspoon red chili flakes
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon soy sauce or tamari
  • 2 cups cooked quinoa or brown rice (cooled)
  • 1 cup chopped kale or spinach (lightly sautéed or raw)
  • 1/2 cup shredded carrots
  • 1/2 cup sliced cucumber
  • 1 ripe avocado, sliced
  • Fresh lime wedges
  • Optional: fresh cilantro or parsley for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Drain and rinse the chickpeas thoroughly, then pat them dry with a clean kitchen towel or paper towels.
  3. In a large mixing bowl, combine olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Add the chickpeas and toss until evenly coated.
  4. Spread the chickpeas in a single layer on the baking sheet. Roast for 25-30 minutes, shaking the pan or stirring gently every 10 minutes to prevent burning and encourage even crisping.
  5. While chickpeas roast, cook quinoa or rice according to package instructions. Fluff with a fork and set aside to cool slightly.
  6. In a small bowl, whisk together honey, red chili flakes, apple cider vinegar, and soy sauce until smooth. Adjust chili flakes to taste.
  7. If using kale or spinach, quickly sauté in a pan with a splash of olive oil and a pinch of salt until just wilted.
  8. Assemble the bowl by starting with a base of quinoa or rice, layering with sautéed greens, shredded carrots, cucumber slices, and sliced avocado.
  9. Top generously with crispy chickpeas and drizzle the chili honey glaze over everything. Garnish with fresh cilantro or parsley and a squeeze of lime.
  10. Serve immediately for best texture, or let flavors mingle for 10-15 minutes if a softer bite is preferred.

Notes

Pat chickpeas very dry before roasting to ensure crispiness. Use parchment or silicone mat to prevent sticking. Do not overcrowd the pan to avoid steaming. Toss chickpeas gently every 10 minutes during roasting. Whisk chili honey glaze fresh and drizzle just before serving to avoid bitterness. For extra crispiness, dust chickpeas with almond flour before roasting. Use tamari or coconut aminos for gluten-free option. Broil for 1-2 minutes if chickpeas lose crispiness after glazing.

Nutrition

Keywords: crispy chickpeas, chili honey, chickpea steak bowl, plant-based, vegan option, gluten-free, quinoa bowl, healthy dinner

Find it online: https://avabowls.com/crispy-chickpea-steak-bowl-recipe-with-chili-honey-for-bold-flavor/