Sriracha Spiced Veggie and Chickpea Rice Bowls
Prep time
Cook time
Total time
A very quick and easy meatless (vegan meal) that is great tasting and good for you.
Recipe type: Lunch, Dinner, Vegan
Cuisine: Asian, fusion
Serves: 2 servings
Steamed Brown Rice Ingredients:
  • 1 cup or 194 grams (6.85 oz) of brown rice
  • 4 cups of water or vegetable broth
  • ½ tsp of coconut oil (or vegetable oil of choice)
Vegetables and Chickpea Ingredients:
  • recipe for the chickpeas can be seen by clicking on this link here
  • 1 cup pr 141 grams of cauliflower florets
  • 1 heaping cup or 124 grams of broccoli florets
  • half a small red bell pepper cut into strips
  • 7 tender leaves of tuscan kale, roughly chopped (these should be very tender and not require much cooking)*
  • 2 cloves of garlic (about 1 teaspoon)
  • 1 to 2 sprigs of fresh Thai basil, adjust according to taste
  • 1 tablespoon of soy sauce
  • 3 to 4 Tablespoons of sriracha hot sauce, adjust according to taste
  • 2 Tablespoons of coconut oil (or vegetable oil of choice)
Rice Instructions:
  1. Pour everything into a pot and under medium-high heat bring to a boil. Once boiling turn the heat down to medium-low and simmer until the rice is softened and cooked through. If there is any water left in the pot drain it off. The rice will take about 40 minutes to cook -- do read your package for further instructions. Once the rice is cooked you can continue with the vegetables and chickpeas.
Vegetable Instructions:
  1. You'll want to first get the chickpeas started before cooking the vegetables. To cook the vegetables, heat the 2 tablespoons of cococnut oil in a large pan. Once the oil is hot you can add the broccoli and cauliflower florets, bell pepper, minced garlic, and then pour the soy sauce and sriracha over them. Sauté until the broccoli and cauliflower are tender, then add the basil and kale and cook until the kale has wilted -- since these are very tender leaves it should take but 3 or 4 minutes. Taste and if needed adjust the seasoning.
To Serve:
  1. Scoop some steamed brown rice into a wide bowl, then on one side add some of the vegetables and on the other some chickpeas. Serve straightway!
*If you don't have tender tuscan kale available and need to use another variety, it is important to cut them finely and add them with the florets so that they cook through and not stay too chewy.
Recipe by Mexican Made Meatless™ at