Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Sweet and smokey protein bowl
Your new favourite vegan lunchbox recipe; baked chickpeas, rainbow veggies and creamy avocado.
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Ready in 45 minutes
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Cooking time 12 minutes
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Prep time 40 minutes (including marinating time)
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Serves 2
Two of your 5 a day
Ingredients
For the dressing
- 2 tbsp almond butter
- 2 tbsp maple syrup
- 3 tbsp reduced salt soy sauce
- 1 tbsp toasted sesame oil
- 2 limes
For the vegetables
- 1 carrot, peeled into ribbons
- 1 courgette, peeled into ribbons
- 1 red pepper, cut into fine slices
- 2 pak choi
- 2 spring onions, sliced
- A few fresh coriander leaves
- 1 ripe avocado
- Toasted sunflower and pumpkin seed mix
For the noodles
- 1 tbsp Sainsbury's sauerkraut
- 200g Sainsbury's rice noodles
- 1 can Sainsbury's SO organic chickpeas, rinsed and drained
To serve
- Chilli flakes to taste
- Salt and pepper to taste
- A squeeze of extra fresh lime juice
Method
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1
In a bowl, by hand or in a blender, mix the almond butter with the maple syrup, tamari, sesame oil and lime juice until smooth.
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2
Toss the chickpeas in half the marinade and set to the side for a minimum of 20 minutes or cover and leave overnight if you have time.
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3
Preheat the oven to 200°C/fan 180°C/gas mark 6 and bake the chickpeas on a baking tray for 10-12 minutes, shaking the tray half way through to distribute the heat.
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4
Cook rice noodles according to package instructions, rinse & drain.
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5
With a knife, remove the green leaves off the pak choi and set to the side. Slice the the remaining white part in half. Add a little oil to a frying pan and cook the pak choi for 3 minutes on a medium heat until they start to soften, turning half way. Add the green leaves to the pan for one final minute until wilted.
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6
Add the Sainsbury’s rice noodles, carrot, courgette and red pepper to a large mixing bowl and pour over remaining dressing. Toss to combine.
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7
Chop a little coriander, slice the spring onions into small rounds and peel, de-stone and slice the avocado.
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8
Add the noodle and vegetables to a serving bowl and top with the baked chickpeas, a spoonful of sauerkraut, avocado, spring onion, chopped coriander and a sprinkling of seeds. Season to taste.
