Name: Vegan Orange Chickpea Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: ½ cup fresh orange juice; 1 tsp orange zest; 2 tbsp soy sauce or tamari (for gluten-free option); 1 tbsp maple syrup or agave nectar; 1 tbsp rice vinegar; 1 tbsp cornstarch or arrowroot powder; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp sesame oil (or vegetable broth for oil-free option); 1 cup bell peppers, sliced; 1 cup broccoli florets; ½ cup carrots, julienned; 1 can (15 oz) chickpeas, drained and rinsed; ½ tsp red pepper flakes (optional); 2 cups cooked rice or quinoa; 2 green onions, chopped; 1 tbsp sesame seeds

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A Vegan Orange Chickpea Bowl is a delightful fusion of sweet, tangy, and savory flavors. This wholesome dish features chickpeas coated in a vibrant orange sauce, served with rice or quinoa, and paired with colorful vegetables. It’s perfect for a nourishing lunch or a satisfying dinner, offering a well-balanced combination of protein, fiber, and essential nutrients.

Why You’ll Love This Recipe

Bursting with Flavor – The combination of fresh orange juice, garlic, and ginger creates a zesty, slightly sweet, and savory sauce that pairs perfectly with chickpeas.
Healthy and Nutritious – Packed with plant-based protein, fiber, and vitamins, this dish is both satisfying and wholesome.
Quick and Easy – Ready in under 30 minutes, making it an ideal meal for busy weeknights.
Versatile – Can be served over rice, quinoa, or even cauliflower rice for a low-carb option.
Gluten-Free and Dairy-Free – A perfect choice for those with dietary restrictions or looking for a plant-based meal.

Ingredients

Chickpeas (cooked or canned)
Fresh orange juice
Orange zest
Soy sauce or tamari
Maple syrup or agave nectar
Cornstarch or arrowroot powder
Garlic
Fresh ginger
Rice vinegar
Sesame oil
Red pepper flakes (optional)
Bell peppers
Broccoli florets
Carrots
Green onions
Cooked rice or quinoa
Sesame seeds (for garnish)

Directions

Prepare the Sauce: In a small bowl, whisk together orange juice, orange zest, soy sauce, maple syrup, rice vinegar, cornstarch, minced garlic, and grated ginger. Set aside.
Sauté the Vegetables: Heat sesame oil in a large skillet over medium heat. Add chopped bell peppers, broccoli, and carrots. Sauté for 3-5 minutes until slightly tender.
Cook the Chickpeas: Add the chickpeas to the skillet and stir to combine with the vegetables. Cook for another 2-3 minutes.
Add the Sauce: Pour the orange sauce into the skillet, stirring continuously. Allow it to simmer until it thickens and coats the chickpeas and vegetables, about 3-5 minutes.
Assemble the Bowl: Serve the orange chickpea mixture over a bed of cooked rice or quinoa.
Garnish and Serve: Sprinkle with chopped green onions and sesame seeds. Optionally, add red pepper flakes for heat.

Variations

Protein Boost: Add tofu or tempeh alongside the chickpeas for extra protein.
Nutty Flavor: Stir in a spoonful of peanut or almond butter into the sauce for a richer taste.
Spicy Kick: Increase the amount of red pepper flakes or add Sriracha for more heat.
Different Grains: Swap rice for couscous, farro, or even a grain-free alternative like cauliflower rice.
Extra Greens: Stir in spinach, kale, or bok choy towards the end of cooking for added nutrition.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2-3 servings

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: This dish can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in a skillet over medium heat with a splash of water or microwave in 30-second intervals until heated through.

FAQs

1. Can I use canned chickpeas for this recipe?

Yes, canned chickpeas work perfectly. Just rinse and drain them before adding to the skillet.

2. What’s the best type of rice to serve with this dish?

Jasmine rice, brown rice, or quinoa all pair well with this recipe.

3. How can I make this soy-free?

Replace soy sauce with coconut aminos for a soy-free alternative.

4. Can I make the sauce ahead of time?

Absolutely! Store the sauce in an airtight container in the fridge for up to 3 days.

5. What vegetables work well in this bowl?

Bell peppers, broccoli, carrots, snap peas, and zucchini are great options.

6. How do I make this dish oil-free?

Use water or vegetable broth instead of sesame oil for sautéing.

7. Can I use orange juice from a carton?

Fresh orange juice is recommended for the best flavor, but carton juice can work in a pinch.

8. What can I use instead of maple syrup?

Agave nectar, coconut sugar, or brown sugar can be used as alternatives.

9. How can I thicken the sauce without cornstarch?

Arrowroot powder or tapioca starch can be used instead of cornstarch.

10. Is this dish kid-friendly?

Yes! It has a mild, sweet flavor that kids typically enjoy. You can omit the red pepper flakes if serving to children.

Conclusion

The Vegan Orange Chickpea Bowl is a simple yet flavorful dish that brings together vibrant ingredients in a nutritious and satisfying way. Whether you’re looking for a quick weeknight dinner or a meal-prep-friendly option, this recipe is a fantastic addition to your plant-based meal rotation. Try it today and enjoy the perfect balance of sweet, tangy, and savory flavors!

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