Protein Rice Bowl with Crispy Chickpeas and Mango Avocado Salad
Ingredients
Protein rice
- 1 cup short grain white rice, rinsed well
- 1/2 block super firm tofu
- 1/2 tablespoon cornstarch
- 1/2 tablespoon soy sauce
- 1/2 tablespoon hoisin sauce
- 1/2 tablespoon avocado oil
Crispy chickpeas
- 1, 15 oz can chickpeas, drained and rinsed
- 1 tablespoon oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Mango avocado salad
- 2 ataulfo mangos, cubed
- 1 medium avocado, cubed
- 1 jalapeno, seeds removed and finely diced
- 1/4 medium red onion, finely diced
- 1/2 English cucumber, seeds removed and finely diced
- 1/4 cup cilantro, minced
- Juice and zest of 1 lime
- 1 tablespoon sweet chili sauce
- 1-2 teaspoons maple syrup, optional
- Kosher salt to taste
Preparation
Cook the rice in a rice cooker or pot according to package instructions.
Prepare the tofu by mixing it with cornstarch, soy sauce, hoisin sauce, and avocado oil, then cook in a pan until browned and crispy.
For the crispy chickpeas, drain and rinse them, toss with oil, smoked paprika, ground coriander, garlic powder, and onion powder, then bake or roast until crispy.
Assemble the mango avocado salad by combining cubed mangos, avocado, jalapeno, red onion, cucumber, cilantro, lime juice and zest, sweet chili sauce, maple syrup if using, and salt to taste.
Serve the protein rice, crispy chickpeas, and mango avocado salad together in a bowl.
