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
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