Spice Market Chicken Rice Bowls
with Chickpeas, Blistered Tomatoes, Schug Sauce & Pistachios
This vegan bowl is not for the faint of heart: It’s full of textures and sauces and big flavors. From the curated spice blend to the herby-spicy-tangy schug sauce, this recipe proves that plant-based ingredients definitely pack a punch. We start with a big scoop of fluffy spiced rice, top it with hearty, crispy spice-roasted chickpeas and tender carrots, and add juicy blistered tomatoes. Top with a generous drizzle each of schug sauce and creamy lemon aioli, then sprinkle with crunchy pistachios and bright lemon juice to finish. Go big or go home!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Chickpeas
12 ounce
Carrots
2 unit
Veggie Stock Concentrate
1 tablespoon
Shawarma Spice Blend
¾ cup
Jasmine Rice
1 teaspoon
Chili Powder
¼ ounce
Parsley
1 unit
Lemon
1 unit
Jalapeño
½ ounce
Pistachios
(Contains Tree Nuts)
4 ounce
Grape Tomatoes
1 teaspoon
Garlic Powder
4 tablespoon
Vegan Mayo
10 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
5.5 teaspoon
Olive Oil
¼ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Drain and rinse chickpeas; pat dry with paper towels. Trim, peel, and cut carrots on a diagonal into ½-inch pieces (halve lengthwise first if carrots are on the larger side).
• Toss chickpeas on one side of a baking sheet with half the stock concentrates, half the Shawarma Spice Blend, a drizzle of oil, salt, and pepper. Toss carrots on empty side of sheet with remaining Shawarma Spice Blend, another drizzle of oil, salt, and pepper. • Roast on top rack until chickpeas are browned and crispy and carrots are browned and tender, 18-22 minutes.
• Meanwhile, in a small pot, combine rice, half the chili powder (you’ll use more later), remaining stock concentrate, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce to simmer; cover and cook until tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, finely chop parsley. Zest and quarter lemon. Mince jalapeño, removing ribs and seeds for less heat. Roughly chop pistachios.
Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board.
• Heat a drizzle of oil in a medium pan over high heat. Add tomatoes; cook, stirring occasionally, until blistered, 2-3 minutes. Remove pan from heat; season with salt and pepper.
• In a small bowl, combine parsley, half the garlic powder, remaining chili powder, 1½ TBSP olive oil (3 TBSP for 4 servings), a big squeeze of lemon juice, and as much jalapeño as you like. Season with salt and pepper. • In a separate small bowl, combine mayonnaise, remaining garlic powder, ¼ tsp sugar (½ tsp for 4), a squeeze of lemon juice, and a pinch of lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Fluff rice with a fork; stir in a drizzle of olive oil and season with salt and pepper. • Divide rice between bowls; top with chickpeas, carrots, and tomatoes. Drizzle everything with lemon aioli and schug sauce. Garnish with pistachios and serve with any remaining lemon wedges on the side.
Slice chicken crosswise; serve atop bowls.
Chicken is fully cooked when internal temperature reaches 165°.
