Korean BBQ Chickpea Bowls

If you’re looking for a vibrant and satisfying meal that combines the goodness of plant-based ingredients with the bold flavors of Korean cuisine, look no further than these Korean BBQ Chickpea Bowls! This dish is not only packed with protein and fiber from the chickpeas but also brings a delightful array of textures and colors that will make your taste buds sing. With a simple yet flavorful sauce and a medley of fresh vegetables, these bowls are perfect for meal prep or a quick weeknight dinner.

Top Reasons to Make Korean BBQ Chickpea Bowls

• Nourishing Ingredients: Chickpeas provide a hearty dose of protein and fiber, while the vegetables add essential vitamins and minerals.
• Quick and Easy: This recipe comes together in under 30 minutes, making it ideal for busy days.
• Flavorful and Satisfying: The rich flavors of the Korean BBQ sauce elevate this bowl to a whole new level of deliciousness.
• Customizable: Feel free to swap in your favorite veggies or grains to suit your taste and pantry staples.
• Meal Prep Friendly: These bowls store well in the fridge, making them perfect for lunch or dinner throughout the week.

What Goes In

• 3 tablespoons tamari (or soy sauce)
• 2 tablespoons water
• 2 tablespoons tomato sauce
• 2 teaspoons honey or coconut sugar
• 1/4 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 1 teaspoon minced garlic
• 1 tablespoon sesame oil
• 3 tablespoons chopped green onion
• 15 ounces chickpeas, rinsed and drained
• 1 cup halved Brussels sprouts, ends trimmed
• 2 cups cooked quinoa or rice
• 1 zucchini, ribbon cut
• 1 carrot, ribbon cut
• 1 cup sliced grape tomatoes
• 1 large avocado, sliced
• 1/2 lime, juiced
• 2 teaspoons sesame seeds
• Fresh cilantro, for garnish
• Dash crushed red pepper flakes, optional
• Salt and pepper, to taste

Prep & Cook Tools

• Mixing Bowl: For combining the sauce ingredients.
• Skillet or Wok: To sauté the chickpeas and vegetables.
• Sharp Knife: For chopping and slicing the veggies.
• Measuring Cups and Spoons: To ensure accurate ingredient portions.
• Spatula: For stirring and serving the bowl.

How to Prepare Korean BBQ Chickpea Bowls

Step 1: Make the Sauce

In a mixing bowl, combine the tamari, water, tomato sauce, honey or coconut sugar, ground ginger, black pepper, minced garlic, and sesame oil. Whisk until smooth and well combined.

Step 2: Sauté the Chickpeas

In a large skillet or wok over medium heat, add the rinsed and drained chickpeas. Pour the sauce over the chickpeas and cook for about 5-7 minutes, stirring occasionally, until the chickpeas are heated through and well coated with the sauce.

Step 3: Add the Brussels Sprouts

Add the halved Brussels sprouts to the skillet. Cook for another 5 minutes, stirring frequently, until they are tender and slightly caramelized.

Step 4: Prepare the Veggies

While the chickpeas and Brussels sprouts are cooking, prepare your zucchini and carrot. Using a vegetable peeler or spiralizer, create ribbon cuts of zucchini and carrot.

Step 5: Assemble the Bowls

In serving bowls, place a base of cooked quinoa or rice. Top with the chickpea and Brussels sprout mixture, followed by the zucchini ribbons, carrot ribbons, sliced grape tomatoes, and avocado slices.

Step 6: Garnish and Serve

Drizzle with lime juice, sprinkle with sesame seeds, chopped green onion, and fresh cilantro. Add a dash of crushed red pepper flakes for a little heat if desired. Season with salt and pepper to taste. Enjoy your delicious Korean BBQ Chickpea Bowls!

Texture-Safe Substitutions

• Chickpeas: You can swap chickpeas for black beans or lentils for a different texture.
• Brussels Sprouts: If Brussels sprouts aren’t to your liking, try using broccoli or cauliflower florets.
• Quinoa or Rice: Feel free to use brown rice, farro, or even cauliflower rice for a lighter option.
• Avocado: If you’re not a fan of avocado, try adding sliced cucumbers or a dollop of hummus instead.

Behind the Recipe

These Korean BBQ Chickpea Bowls are inspired by the vibrant flavors of Korean cuisine, where bold sauces and fresh ingredients take center stage. The use of tamari (or soy sauce) gives that umami punch, while the honey or coconut sugar balances the flavors with a hint of sweetness. This recipe is a celebration of healthful ingredients that are not only delicious but also visually appealing, making it a fantastic choice for family dinners or meal prepping for the week ahead.

Storage & Reheat Guide

To store the Korean BBQ Chickpea Bowls, let them cool completely before transferring to an airtight container. They can be kept in the refrigerator for up to 4 days. When ready to enjoy, simply reheat in the microwave for 1-2 minutes or until warmed through. The components can also be stored separately to maintain freshness, especially the avocado, which is best added just before serving.

FAQ

Can I make these bowls ahead of time?

Absolutely! These bowls are perfect for meal prep. You can prepare all the components in advance and assemble them when you’re ready to eat. Just keep the avocado separate until serving to prevent browning.

What can I use instead of chickpeas?

If chickpeas aren’t your thing, you can substitute them with black beans, lentils, or even tofu for a different protein source that still complements the Korean BBQ flavors beautifully.

Are there any vegan alternatives for the honey?

Yes! You can use coconut sugar or maple syrup as a vegan alternative to honey. Both options will add a touch of sweetness without compromising the flavor.

How can I spice it up?

If you like a little heat, consider adding sriracha to the sauce or sprinkling some crushed red pepper flakes on top before serving. You can also add sliced jalapeños for an extra kick!

Hungry for More?

If you love these Korean BBQ Chickpea Bowls, stay tuned for more delicious and healthy recipes that will inspire your culinary adventures. Whether you’re a seasoned cook or just starting, there’s always something new to discover in the world of food. Happy cooking!