Chili Roasted Chickpea Mango Bowl with Coconut Rice

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

Chili Roasted Chickpea Mango Bowl with Coconut Rice

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.

Course Dinner, lunch, Main Course

Cuisine American

Keyword 30 minute meals, buddha bowl, dairy free, easy dinner, gluten free, oil free, roasted chickpeas

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 512kcal

Author Jackie Akerberg

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

Instructions

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.
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.
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