Vegan Sushi Bowl: Sesame Ginger Chickpeas with Cauliflower Sushi Rice

 These sushi bowls are delicious, healthy, and a refreshingly light lunch! Made with sticky sesame-ginger chickpeas, sushi-seasoned cauliflower rice, and a variety of toppings including avocado, spring onion, sesame seeds, coriander, mango, and edamame! By using cauliflower rice instead of sushi rice, this sushi bowl is lower in calories and carbs.

Serves: 2

Ingredients:

For the cauliflower rice:

• 1/2 medium cauliflower
• drizzle olive oil
• 20g cashews, soaked
• 1-2 tbsp plain vegan yogurt
• 2 tsp lemon juice
• 1/4 tsp apple cider vinegar 
• pinch salt
• 2 tsp rice vinegar
• 2 tsp mirin
• salt to taste

For the chickpeas:

• drizzle olive oil
• 1 garlic clove
• 1 inch ginger, grated
• 40ml soy sauce
• 1 1/2 tbsp mirin
• 2 tsp rice vinegar
• drizzle sesame oil
• 1/2 tbsp tapioca starch
• 2 tbsp hot water
• 1 400g can of chickpeas, drained and rinsed
• 3-4 spring onions, chopped
• handful sesame seeds

For the toppings (optional- mix and match or add your own!):

• 1/2 an avocado
• chopped spring onion
• sliced radish
• sprinkle sesame seeds
• coriander
• salad leaves
• 1/2 mango, chopped
• edamame
• crispy onion
• nori/seaweed salad 

Method:

Make the cauliflower rice:

1. Pulse the cauliflower in a food processor until it resembles rice. 
2. Heat a little oil over medium heat in a frying pan. Add the cauliflower rice and fry for 8 minutes or so. 
3. Meanwhile, in a high speed blender, blend the soaked cashews, vegan yogurt, lemon juice, apple cider vinegar and a pinch of salt. 
4. Transfer the cooked cauliflower rice to a large bowl. Add the cashew mixture, rice vinegar, mirin, and a pinch of salt. Taste and adjust seasoning. Set aside to cool. 

To make the chickpeas:

1. In the same frying pan used for the cauliflower, heat a little oil over medium heat, and add the garlic (minced) and the ginger (grated). Fry for a couple minutes until fragrant.
2. Pour in the soy sauce, mirin, rice vinegar and sesame oil and increase heat to medium high. Stir and cook for a couple minutes.
3. Meanwhile, whisk the tapioca starch in 2 tbsp of hot water until there are no lumps. Pour into the pan whisk everything together until the mixture is bubbly and sticky. 
4. Reduce the heat and stir in the drained chickpeas. Cook for 8-10 minutes, stirring frequently. Once cooked through, turn off the heat and add the chopped spring onion and sesame seeds. 

To serve:

1. Split the cauliflower rice between two bowls. Add the sesame ginger chickpeas, and any toppings of your choice.

Enjoy! :)