Hot Honey Chickpea Bowls
Hot Honey Chickpea Bowls that are the perfect balance of sweet, spicy, and savory! Loaded with flavor and nutrition, these hearty bowls make for a delicious lunch or dinner recipe. They're also great for prepping in advance and taking on-the-go. Make this easy vegetarian recipe in 20 minutes or less for a meal that everyone will love!
Servings 4 Bowls
Calories 359kcal
Ingredients
Hot Honey Chickpeas
- 1 Tbsp avocado oil
- 2 tsp minced garlic
- 1 15 oz. can chickpeas drained
- 1/4 cup honey
- 2 Tbsp sriracha
- 1 tsp salt
- 1 tsp pepper
- 1/8 tsp cayenne optional
- 1/4 tsp crushed red pepper optional
Bowls
- 2 cups cooked brown rice
- 4-5 stalks celery chopped
- 4 medium carrots chopped or shredded
- 4 Tbsp healthy ranch dressing optional, for topping
- cilantro for topping
Instructions
- In a skillet or sauce pan, heat up the oil and garlic over medium heat.
- Add in the chickpeas.
- Whisk together the honey, sriracha, salt, pepper, cayenne, and crushed red pepper in a bowl.
- Pour the hot honey sauce over the chickpeas and bring to a simmer.
- Cook for 5-6 minutes, stirring occasionally, until the sauce begins to thicken and reduce.
- Remove from heat and let cool as the sauce continues to thicken for 3-5 minutes.
- Serve the hot honey chickpeas over cooked rice along with celery, carrots, cilantro, and a drizzle of ranch dressing!
Notes
- Feel free to adjust or omit the cayenne and crushed red pepper to your own taste.
- For storing, it's best to keep the hot honey chickpeas separately from the veggie bowls. They can last in the refrigerator for 3-5 days or the freezer for up to 3 months!
Nutrition
Calories: 359kcal | Carbohydrates: 68g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1133mg | Potassium: 624mg | Fiber: 10g | Sugar: 25g | Vitamin A: 10447IU | Vitamin C: 11mg | Calcium: 55mg | Iron: 1mg