Chickpea "Tuna" Poke Bowl (A Root Formula)
Prep time:
10 mins
Cook time:
30 mins
Total time:
40 mins
Yield: 4 people
Description
Because you’re not using delicate seafood, make a full recipe. You’ll appreciate the leftovers in the coming days. You can use a wide variety of vegetables, but there’s no more colorful combination than sliced cucumbers and radishes and grated carrots.
Ingredients
- A Pot of Rice
- 2/3 cup Vegannaise or mayonnaise
- 3 tablespoons sriracha
- 2 tablespoons each: dulse flakes and freshly grated ginger
- 1 tablespoon each: soy sauce, rice vinegar, sesame oil, and agave
- 2 cans (15-16 oz each) Chickpeas, drained
- 1/2 cup each: sliced scallions and celery
- 2 to 3 cups Prepared Vegetables, your choice of combination, see below
- 1 avocado, halved, pitted, peeled, and thinly sliced
- Toasted sesame seeds & thinly sliced scallions
Prepared Vegetables
- Thinly sliced radishes
- Thinly sliced cucumbers
- Quartered, cored, and thinly sliced cabbage or grated carrots
- Bell peppers, cored and cut into bite-size strips
Instructions
- Make A Pot of Rice.
- Meanwhile, mix mayonnaise and sriracha; set aside 3 tablespoons of the sriracha mayo for the dressing. Mix dulse flakes, ginger, soy, vinegar, sesame oil, and agave into the remaining mayo mixture.
- Pulse chickpeas in a food processor until it is a mix of coarsely and finely chopped. Turn into a medium bowl and add the mayonnaise mixture, along with the scallions and celery; toss to combine. Refrigerate to set up and chill while preparing the vegetables and avocados.
- To serve, spoon a portion of rice and the chickpea mixture into each of 4 to 6 bowls. Arrange vegetables and avocado over each bowl. Sprinkle with sesame seeds and scallions, drizzle with sriracha mayo dressing, and serve.