This Korean BBQ Chickpea Bento Bowls recipe is from the Nourishing Superfood Bowl cookbook by Lindsay Cotter. It’s is perfect for lunch or dinner and is rich in protein, fiber, and plant-based iron!
I have exciting news. My friend had a baby! A cookbook baby. 🙂
I’ve been following Lindsay and her wonderful gluten-free blog, Cotter Crunch, since the beginning of my blogging days. I’ve watched her grow and evolve and I’m so proud of her and the work she’s done on her first cookbook, Nourishing Superfood Bowls.
With a name like that, you know this cookbook is right up my alley. It is absolutely loaded with recipes that are nutrient-dense and delicious! That’s my kind of food!
And everybody knows that everything is better when you serve it in a BOWL.
The cookbook itself is stunning with gorgeous photography. It’s packed with 75 gluten-free recipes included breakfast bowls, lunch bowls, plant-powered bowls, family-style large bowls, and sweet tooth bowls!
Today I’m sharing a recipe from the plant-powered bowl section, Korean BBQ Chickpea Bento Bowls.
I loved the Korean BBQ marinade for this bowl and it was a filling and satisfying meal. Roasted chickpeas are one of my favorite things and they worked so well with rice and raw veggies.
You need to try this recipe and then get yourself a copy of Nourishing Superfood Bowls!
Would you like to WIN a copy? I’m running a giveaway on Instagram this week. Make sure to follow me on Instagram so you can be on the lookout for the giveaway!
How to Make Korean BBQ Chickpea Bento Bowls RecipePrint
Korean BBQ Chickpea Bento Bowls Recipe
This Korean BBQ Chickpea Bento Bowl is high in plant-based protein, fiber, and iron and is great for lunch or dinner!
- 3 tablespoons tamari
- 2 tablespoons water
- 2 tablespoons tomato sauce
- 2 teaspoons honey or coconut sugar*
- 1/4 teaspoon ground ginger
- 1/4 teaspoon pepper
- 1 teaspoon minced garlic
- 1 tablespoon sesame oil
- 2–3 tablespoons chopped green onion or red onion
- 1 (15 ounce) can cooked chickpeas
- 1/2 cup shelled edamame, optional
- 2 cups cooked rice
- 1 cup chopped Brussels sprouts or shredded cabbage**
- 1 zucchini, ribbon cut
- 1 carrot, ribbon cut
- 1 cup sliced grape tomatoes
- 1/2 lime, juiced
- 1–2 tablespoons sesame seeds
- 1/2 tablespoon red pepper flakes
- Fine sea salt
- 1 cup microgreens or sprouts
- Handful of fresh cilantro
- Preheat the oven to 400 degrees. Line a baking sheet with foil.***
- To make the Korean BBQ marinade, combine the tamari, water, tomato sauce, honey, ginger, pepper, garlic, sesame oil, and onion to a medium-sized bowl. Add the chickpeas and edamame, if desired, to the marinade bowl and toss thoroughly to cover. Reserve 1-2 tablespoons of the marinade for topping the bowl.
- Spread out the chickpea mixture on the prepared baking sheet. Roast for 15 to 20 minutes, turning once, until the chickpeas are crispy. Remove from the oven and set aside. Let the chickpeas cool while preparing the bowls.
- For the bowls, divide the cooked rice into 2 bowls, or 3 bowls for smaller portions. Top the rice bowls with the Brussels sprouts, zucchini, carrot, and tomatoes, followed by the BBQ roasted chickpeas.
- Squeeze the fresh lime juice on top of each bowl, then sprinkle with the sesame seeds and red pepper flakes. Season with salt or pepper, to taste, and garnish with the microgreens and fresh cilantro. For more BBQ zing, drizzle the reserved marinade on top, or swap it out for your favorite BBQ sauce. Enjoy!
*For vegan option, omit the honey and use coconut sugar.
**This bowl is full of flavor and great texture. Feel free to roast the chopped Brussels sprouts along with the chickpeas. This adds a smoky flavor to the vegetables.
***I used a silicone baking mat instead of foil.
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