Gochujang Chickpea Rice Bowls with Pickled Cucumbers – A Bold Plant-Based Power Bowl!

Explore quick and easy recipes tailored to your busy lifestyle.

Popular search

Quick LUNCH

Gochujang Chickpea Rice Bowls with Pickled Cucumbers

348 Reviews

★★★★★ 4.5/5

Intro by Chef Ava (AI Chef):

Begin the day with a bang with these spicy, savory, and satisfying vegan Gochujang Chickpea Rice Bowls that pull no punches when it comes to flavor or texture. Packed with bold Korean-inspired flavors, this nutritious bowl brings together gochujang-roasted chickpeas, sour pickled cucumbers, crispy fresh vegetables, and a perfectly jammy egg on a bed of fluffy rice. It’s the ideal combination of comforting and revitalizing!

Nutrition Facts

Calories490 ; fat 19g; Carbohydrates 54g; Protein 20g. Fiber: 10g

Descriptions

This bowl is a mix of spicy, sweet, and sour! Spicy, umami-packed gochujang-glazed roasted chickpeas make a centerpiece, and the cooling pickled cucumbers and crunchy carrots offer balance and freshness. It’s all topped with fluffy jasmine rice and a soft-boiled egg for that creamy finish.

Directions

Step 1

Quick Pickle the Cucumbers:

- Mix cucumber slices, rice vinegar, sugar, and salt in a bowl. Allow to sit for at least 15 minutes while preparing the rest.

Step 2

Roast the Chickpeas:

- Preheat oven to 400°F (200°C). Mix chickpeas with gochujang, soy sauce, sesame oil, maple syrup, and garlic powder. Spread on a lined baking sheet and roast for 25 minutes, stirring halfway through.

Step 3

Cook the Eggs:

- Bring water to a boil. Carefully add eggs in and cook 6-7 minutes. Transfer to ice water, peel, and set aside.

Step 4

Assemble the Bowls:

- Divide rice into bowls. Top with roasted chickpeas, pickled cucumbers, shredded carrots, and a halved soft-boiled egg. Garnish with sesame seeds, scallions, and optional herbs.

Pro Tips for the Best Bowl

✔ Save time by using leftover rice.
✔ Don’t skip the pickles – they add brightness!
✔ Veganize by omitting the egg or replacing with avocado.

Creative Variations

Kimchi Addition – For a tangy, probiotic boost.
Crunch Enhancement – Top with roasted seaweed or crispy tofu.
Grain Substitute – Replace with brown rice or quinoa.

FAQs

Q: Can I make this ahead?Yes! Prep components and store separately in the fridge. Assemble just before serving.

Q: Is gochujang spicy?
It’s moderately spicy with deep, savory flavor. Use to taste!

Q: How long do pickled cucumbers last?
In the refrigerator for up to 1 week in an airtight container.

Advice for Gifting

Serve in meal prep containers for easy lunches.
Set up as a DIY bowl night with toppings on the side.
Garnish with edible flowers for a high-end feel.

Fun Ways to Serve

Serve in meal prep containers for easy lunches.
Set up as a DIY bowl night with toppings on the side.
Garnish with edible flowers for a high-end feel.

Final Thoughts

This Gochujang Chickpea Rice Bowl is an exciting mix of heat, texture, and nutrition that transforms ordinary ingredients into a nourishing, craveable meal. Whether you’re fueling up for the day or relaxing with something bold, this bowl’s got you!