Korean BBQ Chickpeas Bento Bowls

Korean BBQ chickpeas, fresh vegetables and rice come together to make the most delicious bento bowls!  These nourishing bowls are perfect for lunches and kid friendly dinners.

INGREDIENTS

-  Tamari -  Water -  Tomato sauce -  Honey or coconut sugar -  Ground ginger -  Pepper -  Garlic -  Sesame oil -  Green onion or red onion -  Cooked chickpeas

INSTRUCTIONS

Preheat the oven to 400 degrees F (204 C). Line a baking sheet with foil.

1:

To make the Korean BBQ marinade, combine the tamari, water, tomato sauce, honey, ginger, pepper, garlic, sesame oil and green onion in a medium-size bowl.

2:

Spread out the chickpea mixture on the prepared baking sheet. Roast for 15-20 minutes, turning once, until the chickpeas are crispy.

3:

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.

4:

For more recipes, visit Yummy Mummy Kitchen!

To get the full recipe, click here!

More

CAPRESE  SALAD

VEGETARIAN BLACK BEAN SHEET PAN NACHOS

FRENCH LENTIL MASON JAR SALADS

See More

recipes

See More

See More