Go Back
Homemade Korean BBQ Chickpea Bowls photo
Print Recipe Save it for later

Korean BBQ Chickpea Bowls

These Korean BBQ Chickpea Bowls are vibrant and satisfying! Packed with protein and fiber, they bring bold flavors and colors to your table.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Korean
Keyword: Healthy, Quick, Vegan
Servings: 4 servings

Ingredients

  • 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 large zucchini, ribbon cut
  • 1 large 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

Instructions

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

Equipment

  • Mixing Bowl
  • Skillet or Wok
  • Sharp knife
  • Measuring cups and spoons
  • Spatula

Notes

  • These bowls can be stored in the fridge for up to 4 days.
  • Keep components separate for optimal freshness, especially the avocado.
  • You can customize the veggies based on your preference or seasonal availability.