Vegan Spice Market Chickpea & Rice Bowls
with Blistered Tomatoes, Schug Sauce, Lemon Aioli & 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!
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
Not included in your delivery
Salt
Pepper
1 tablespoon
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.
• 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.
