Spiced Vegetable And Chickpea Rice Bowl Recipe

Indian cuisine · 1 servings · 640 calories

Spiced Vegetable and Chickpea Rice Bowl recipe

About this recipe

The Spiced Vegetable & Chickpea Rice Bowl is your go-to for a hearty, nutritious lunch that’s easy to make and packed with flavor. This Indian-inspired dish combines protein-rich soy mince with aromatic spices, tender carrots, and refreshing cucumber for a balanced meal. The squeeze of fresh lemon adds a bright citrus note, while the coriander garnish ties all the flavors together beautifully. With 28g of protein and 792 calories per serving, this bowl is perfect for muscle recovery after a workout or simply fueling your day. Quick to prepare and designed for repeatable meal prep, it’s ideal for anyone looking to enjoy a healthy, satisfying lunch. Whether you’re a fan of bold spices or just need a comforting bowl of rice, this dish hits all the right notes. Serve warm and savor the delicious mix of textures and tastes.

Ingredients

  • 1 Piece Cucumber 1Pc
  • 100 G Jumbo Garlic 100g
  • 400 G Natco Chick Peas Canned 400g
  • 750 G Top-Op Table Salt Drums
  • 1 Bunch Coriander - Bunch
  • 250G Tilda Wholegrain Basmati Rice 250g
  • - Jalpur Curry Powder
  • 4 Pack Fresh Carrots - Pack Of 4
  • 1 Lemon - 1 Each
  • 1 Onion Large 1 Each
  • 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

  1. 1. Rinse 180 g wholegrain basmati rice, add it to a pan with 450 ml water and a pinch of salt, bring to the boil, cover and simmer on low for 25 minutes until tender. Set aside.
  2. 2. Rinse and dice the 150 g carrots and 100 g cucumber into small bite-sized pieces. Drain and rinse the 400 g can of chickpeas.
  3. 3. Peel and finely chop the 2 cloves of garlic and the onion, then sauté them in 2 tablespoons of olive oil over medium heat until fragrant and translucent.
  4. 4. Add 1 tablespoon of curry powder to the pan and stir for 1-2 minutes to toast the spices.
  5. 5. Add the diced carrots and the chickpeas and cook for 5 minutes, stirring occasionally, until the carrots are slightly tender.
  6. 6. Mix the cooked basmati rice into the pan and combine thoroughly with the chickpeas and spices.
  7. 7. Turn off the heat and squeeze the juice of one fresh lemon over the rice mixture, stirring to distribute evenly. Season with the salt.
  8. 8. Plate the rice mixture in bowls and top with chopped fresh cucumber for crunch and freshness.
  9. 9. Garnish each bowl with freshly chopped coriander for an aromatic finish.
  10. 10. Serve warm and enjoy the balanced flavors of spices, chickpeas and refreshing vegetables.

How to make Spiced Vegetable And Chickpea Rice Bowl

  1. Prepare and soften aromatics. Rinse and dice the carrots and cucumber into small pieces. Finely chop the garlic and onion and sauté them in olive oil over medium heat until fragrant and translucent.
  2. Toast spices and cook mince. Add the curry spice blend and stir for 1-2 minutes to toast it, then add the soy protein mince and cook for 5 minutes, stirring occasionally.
  3. Add rice and carrots. Mix the cooked basmati rice into the pan so it combines with the mince and spices, then add the diced carrots and cook for 3-4 minutes until slightly tender.
  4. Finish with lemon. Turn off the heat and squeeze the juice of one fresh lemon over the rice mixture, stirring so it is evenly distributed.
  5. Plate, garnish and serve. Spoon the rice into bowls, top with the chopped cucumber for crunch and garnish each bowl with freshly chopped coriander. Serve warm.

Frequently asked questions

How long does the Spiced Vegetable and Chickpea Rice Bowl take?
About 35 minutes, with 10 minutes of prep and 25 minutes of cooking. Having the basmati rice cooked in advance makes it even easier to finish.
Is the Spiced Vegetable and Chickpea Rice Bowl vegetarian?
Yes, it is vegetarian. Wholegrain basmati rice is tossed with spiced soy protein mince, onion, garlic and carrots, then topped with cucumber and coriander.
Can I use leftover rice in this spiced rice bowl?
Yes, cold leftover basmati works very well, as the grains stay separate when stirred into the spices. Make sure it is piping hot before serving.
Why toast the curry spices before adding the mince?
Stirring the curry blend in the hot oil for a minute or two releases its aroma and removes any raw, dusty taste before the other ingredients go in.
How can I make the vegetable rice bowl spicier?
Add more of the curry blend or a chopped green chilli with the onion and garlic, and serve with a spoonful of hot pickle on the side.