Miso Pak Choi Chickpea Buddha Bowl
This Buddha bowl recipe is chock-full of simple, fresh flavours for makes a balanced-yet-filling dish. Check out our dried chickpeas guide to help cook your chickpeas.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 2
Ingredients:
200 g pak choi (roughly chopped)
1 garlic clove (chopped)
1 tbsp sesame oil
1 sweet potato
1 tbsp olive oil
a pinch of salt (or to taste)
150 g chickpeas (cooked weight)
200 g basmati rice (cooked weight)
1 lime (cut into wedges)
For the sauce:
lime (juiced)
1 tbsp miso paste
1 tbsp peanut butter
1 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp tomato purée
1 tbsp sesame oil
3 tbsp water
Recipe:
Roast the sweet potato: Preheat the oven to 180C/160C fan/gas mark 4. Line a baking tray with baking paper. Peel and cut the potatoes into 2cm cubes. Add to the baking tray and drizzle with 1 tablespoon olive oil. Season with salt and roast for 20-25 minutes (or until tender).
Make the sauce: Add all of the sauce ingredients to a medium mixing bowl. Stir well until combined and smooth. Set aside.
Cook the pak choi: Place a large frying pan over a medium heat. Add the sesame oil, pak choi and garlic to the pan. Fry for 10 minutes or until tender, stirring often. Remove from the pan and pop onto a plate.
Prepare the chickpeas: Place the frying pan over a low-medium heat and add the cooked chickpeas and sauce. Simmer for 5 minutes, or until piping hot.
Build your buddha bowls: Reheat the rice and divide it between two bowls. Top with the creamy chickpeas, wilted pak choi and roasted sweet potato. Serve with lime wedges and enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
