Coconut Chickpea Power Bowl
A vibrant, protein-packed bowl featuring coconut milk, chickpeas, and fresh greens with a bright turmeric-cumin seasoning.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 1 cups cooked chickpeas
- ½ cup jasmine rice
- 1 cups light coconut milk
- ½ cup water
- ½ tablespoon olive oil
- ½ small onion, diced
- 1 cloves garlic, minced
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ 1/2 teaspoon paprika
- ½ cup diced cucumber
- ½ cup shredded carrots
- ½ cup chopped fresh spinach
- ½ 1/2 cup chopped cilantro
- ½ Salt to taste
- ½ Juice of 1 lime
- ½ Optional: 1/4 teaspoon crushed red pepper flakes
Instructions
- Rinse and drain chickpeas; set aside.
- In a pot, bring coconut milk and water to a simmer.
- Stir in rice, reduce heat, cover, and cook 15 minutes until tender.
- Meanwhile, heat olive oil in a skillet; sauté onion 3–4 minutes until translucent.
- Add garlic, turmeric, cumin, paprika; cook 1 minute until fragrant.
- Add chickpeas; simmer 5 minutes, then squeeze lime juice and season with salt.
- Toss cucumber, carrots, spinach, and cilantro in a bowl; top with chickpeas and rice.
Chef’s Pro Tips
- Cold coconut milk can separate; whisk before cooking.
- For extra texture, add roasted chickpeas on top.
- Adjust salt at the end since salt-free garlic-free original was noted.
- Use leftover rice for quick bowls later in the week.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 14 |
| carbohydrates | 72 |
| fat | 20 |
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