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Chili Roasted Chickpea Mango Bowl with Coconut Rice

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It's a flavor explosion over here with this Chili Roasted Chickpea Mango Bowl! Roasted chickpeas, edamame, and crunchy veggies are served on a bed of massaged kale and fluffy coconut rice, creating a bowl packed with plant-based protein and juicy mango chunks. This vibrant and satisfying dish comes together in 30 minutes and is free of oil, dairy, and gluten. It's the perfect lunch or dinner for the whole family.
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Vegan Roasted Chickpea Rice Bowl Recipe

If you’re searching for a quick, delicious, and nutritious meal, look no further than this Chili Roasted Chickpea Mango Bowl. This dish is ideal for those busy weeknights when you need something tasty and wholesome on the table fast. Crispy, spiced chickpeas paired with sweet, juicy mango chunks, all resting on a bed of fluffy coconut rice and tender, massaged kale. This is a dish that truly showcases simple ingredients and easy cooking methods coming together to make an outstanding dish. The tangy lime juice ties everything together with a refreshing zing, giving each bite an explosion of flavor. 

Love meal prepping? This Chickpea Rice Bowl is perfect for you! It tastes just as amazing on the third day as it does on the first. Whether you’re reheating leftovers or dividing the recipe into meal prep containers for the week, you’ll be satisfied and satiated whenever meal time rolls around. One of the best parts about this dish is how easy it is to make; with just 30 minutes of your time, you’ve made enough food to serve four. This roasted chickpea rice bowl is an excellent way to incorporate more veggies without sacrificing flavor.

Chilli Roasted Chickpea Mango Bowl with Coconut Rice Ingredients

  • Chickpeas: A fantastic source of protein and fiber; chickpeas make this bowl hearty and nutritious. Roasting chickpeas is one of my favorite cooking methods as it creates a delightful crunch and amplifies the flavors.
  • Chipotle Chili Powder: Adds a smoky, spicy kick to the chickpeas. It’s essential for giving the dish its distinctive chili flavor. You can substitute it with regular chili powder if preferred.
  • Garlic & Onion Powder: Opting for garlic and onion in powdered form ensures that each chickpea is evenly coated, delivering consistent and essential flavor with every bite!
  • Basmati Rice: I went with Basmati rice for this recipe as it provides a wonderful aromatic flavor and soaks up the coconut milk beautifully. It is also lower glycemic index, lighter, fluffier in texture and has slightly more nutritional value than some other rice varieties. 
  • Light Coconut Milk: Adds a rich, creamy texture to the rice, infusing it with a subtle coconut flavor. It’s lighter than regular coconut milk, keeping the dish from becoming too heavy.
  • Tuscan Kale: Chopped and massaged with lemon juice and salt, kale adds a nutritious and slightly bitter contrast to the sweet mango and spicy chickpeas. Kale is packed with vitamins A, C, and K. Learn how to massage kale here.
  • Lemon Juice: Used to massage the kale, it adds a tangy flavor and helps soften the leaves.
  • English Cucumber: Adds a refreshing crunch and hydration to the bowl.
  • Avocado: Sliced and added to the bowl for a creamy texture and healthy fats. 
  • Cilantro Leaves: Chopped and sprinkled on top, cilantro adds a fresh and herbaceous note. 
  • Mango: Adding mango to this dish takes things to another level. Their natural sweetness perfectly compliments the other ingredients. You could opt for peaches, or plum for a different fruity twist if mangos are out of season.
  • Lime: Quartered and used to drizzle over the bowl, lime juice adds a zesty, refreshing flavor. 
  • Maple Syrup: This is optional but stirring maple syrup into the fresh lime juice will provide a bit of sweetness and cut some of the tart flavor.
crispy kale piled on a gray plate

What is Coconut Rice?

Coconut rice is a delicious and aromatic dish where rice is cooked with coconut milk instead of water, giving it a creamy texture and a subtle, sweet flavor. It’s a perfect base for this chickpea rice bowl, adding richness and balancing the spicy and tangy elements. If you’ve never tried coconut rice before this will be the perfect opportunity for you to give it a try! It’s much easier to prepare than you think and you may become addicted! I’ve warned you.

How to Make This Chickpea Rice Bowl

This recipe comes together in 30 minutes with minimal prep. Follow these instructions and you’ll have a beautiful home cooked meal on your table in no time!

Prepare the Chickpeas

Preheat your oven to 425°F and line a large metal baking sheet with parchment paper. In a bowl, combine the chickpeas with chipotle chili powder, garlic powder, sea salt, and onion powder. Toss to evenly coat and spread on the baking sheet. Roast for 20 minutes, shaking halfway through until crisp.

Cook the Rice and Prepare the Kale

In a saucepan combine basmati rice, water, and light coconut milk with a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. In a large bowl, add the chopped kale, drizzle with lemon juice and a pinch of salt, and massage until tender. For more instructions on how to properly massage kale, click here!

Assemble the Bowl

Divide the massaged kale between four serving bowls or meal prep containers. Top with cooked rice, roasted chickpeas, cucumber, avocado, mango, and cilantro. Drizzle with lime juice, or mix the lime juice with maple syrup if you prefer a less tart flavor. You’re ready to serve and enjoy!

Meal Prep for Chickpea Bowls

This Chickpea Rice Bowl is perfect for meal prep. Prepare all the ingredients in advance and store them separately in airtight containers. Assemble the bowls just before serving for a fresh and flavorful meal that’s ready in minutes. I suggest adding the massaged kale last to ensure you have the freshest kale with each dish!

Tips For This Easy Chickpea Bowl

  • Roast Chickpeas Thoroughly: Ensure the chickpeas are well-roasted for maximum crunch. Toss them halfway through baking to ensure even cooking.
  • Massage the Kale: Don’t skip massaging the kale with lemon juice and salt. This step makes the kale tender and enhances its flavor. Use this tutorial to perfectly massage your kale every time!

Other Chickpea Recipes

If you enjoyed this recipe make sure you leave a comment down below and check out these other delicious chickpea focused recipes! 

Creamy Miso Chickpeas

Spicy BBQ Chickpea Salad

Cauliflower Chickpea Curry Tacos

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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close-up of rice bowl with roasted chickpeas, mango, avocado, greens, cucumber, and fresh cilantro
Jackie Akerberg

Chili Roasted Chickpea Mango Bowl with Coconut Rice

5 from 3 votes
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It's a flavor explosion over here with this Chili Roasted Chickpea Mango Bowl! Roasted chickpeas, edamame, and crunchy veggies are served on a bed of massaged kale and fluffy coconut rice, creating a bowl packed with plant-based protein and juicy mango chunks. This vibrant and satisfying dish comes together in 30 minutes and is free of oil, dairy, and gluten. It's the perfect lunch or dinner for the whole family.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, lunch, Main Course
Calories: 512

Equipment

  • oven, stove

Ingredients
  

  • 15 oz canned chickpeas, drained and patted dry
  • 2 tsp chipotle chili powder
  • 1 tsp garlic powder
  • ½ tsp sea salt, plus additional for massaging kale
  • ½ tsp onion powder
  • 1 cup basmati rice
  • ½ cup water
  • 15 oz canned light coconut milk
  • 1 bunch Tuscan kale, chopped
  • ½ lemon
  • ½ English cucumber, chopped
  • 1 avocado, sliced
  • ½ cup cilantro leaves, chopped
  • 1 mango, cubed
  • 1 lime, quartered
  • 1 tsp maple syrup, optional

Method
 

  1. Preheat oven to 425 and line a large metal baking sheet with parchment paper. Add chickpeas to a bowl and season with chili powder, garlic, sea salt and onion powder. Toss to evenly coat. Spread on the baking sheet and bake for 20 minutes until crisp, shaking half way through.
  2. Meanwhile, prepare your rice by adding rice, water and coconut milk to a saucepan with a pinch of salt. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Add the chopped kale to the bowl and drizzle with lemon juice and a pinch of salt. Use your hands to massage until tender, about 15 seconds. Divide between 4 serving bowls and top with cooked rice.
  3. Add the cooked chickpeas to the serving bowls and top with the cucumber, avocado, mango, and cilantro. Drizzle with lime juice. If you prefer this dish less tart, stir 1 tsp of maple syrup into your lime juice before drizzling.

Nutrition

Serving 1servingCalories 512kcalCarbohydrates 77gProtein 13gFat 18gSaturated Fat 9gPolyunsaturated Fat 3gMonounsaturated Fat 6gSodium 738mgPotassium 908mgFiber 14gSugar 10gVitamin A 7875IUVitamin C 101mgCalcium 258mgIron 4mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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5 Responses

  1. 5 stars
    Loved this! It was very simple, quick and easy. My family gobbled it up! Thank you so much!

    Reply

  2. 5 stars
    This was so good! Even my picky husband(“Ugh, kale?” “Coconut belongs in pie, not rice!”) thought it was delicious!

    Reply

    1. Hey Fran! Love that we turned your husband into a believer of this recipe! Sometimes you just have to try something in a way that feels unconventional to realize it’s versatility! Thanks for shaing 🙂

      Reply
5 from 3 votes

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