The Vegan Bowl Recipe

Time30m

Serves2

Basmati, curry chickpeas, pickled mango dressing.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Cook the Basmati Rice
Rinse the basmati rice under cold water until the water runs clear. In a pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until the rice is fluffy. Remove from heat and let it sit covered for 5 minutes.
2
Prepare the Curry Chickpeas
In a skillet, heat the olive oil over medium heat. Add the drained chickpeas, curry powder, and salt. Sauté for about 5-7 minutes until the chickpeas are heated through and coated in the spices.
3
Make the Pickled Mango Dressing
In a small bowl, whisk together the diced mango, apple cider vinegar, and maple syrup until well combined. Adjust the sweetness or acidity to taste.
4
Assemble the Bowl
In a serving bowl, layer the cooked basmati rice, followed by the curry chickpeas. Drizzle with the pickled mango dressing and top with fresh cilantro.