Spicy Korean Chickpea & Tomato Rice Bowl
A Korean-inspired rice bowl with a spicy gochujang sauce, chickpeas and tomatoes.
Ingredients
- 1 cup Chickpeas
- 1 cup Canned Diced Tomatoes
- 1 cup Cooked Brown Rice
- 1 tbsp Gochujang (Korean Chili Paste)
- 1 tbsp Tamari (Gluten-Free Soy Sauce)
- 1 tsp Maple Syrup
- 1 tsp Sesame Oil
- 1 clove, minced Garlic
- 1/2 tsp, grated Ginger
- 2 tbsp sliced Green Onions
- 1 tsp Sesame Seeds
Instructions
- In a saucepan, combine chickpeas and diced tomatoes. Cook over medium heat for 10 minutes.
- In a small bowl, whisk together gochujang, gluten-free tamari, maple syrup, sesame oil, minced garlic, and grated ginger.
- Pour the sauce over the chickpea and tomato mixture. Cook for another 5 minutes, stirring occasionally, until the sauce has thickened slightly.
- Serve over cooked brown rice. Garnish with green onions and sesame seeds.
Cuisine: Korean
Suitability: gluten-free,dairy-free,vegetarian,vegan
Prep Time: 10 mins
Cook Time: 20 mins
Serving Size: 1
Meal Type: lunch