A hearty grain bowl of rice, crisp tofu, chickpeas and fresh vegetables finished with a lemon-tahini dressing. This gochujang version is finished with gochujang. Ready in about 35 minutes.
Prep 15 min Cook 20 min Serves 2 Easy
Ingredients
🥬Spinach1 cup
🫙Chickpeas1 cup, cooked
🍚Rice1 cup cooked
🍋Lemon1/2, juiced
🫙Olive Oil1 tbsp
🍥Tofu200 g, cubed
🫙Tahini2 tbsp
🥬Cucumber1/2, sliced
🫙Gochujang1 tbsp
Optional extras
🥑Avocado1/2, sliced
🫙Sesame Seeds1 tsp
Instructions
1
Cook the rice and keep it warm.
2
Pat the tofu dry, toss with a little oil and salt, and pan-fry until golden on all sides.
3
Warm the chickpeas in the same pan with a pinch of salt.
4
Whisk tahini, lemon juice, a pinch of salt and water until pourable.
5
Build bowls with rice, spinach, cucumber, tofu, chickpeas and avocado; drizzle with dressing and sprinkle sesame seeds.
6
Stir the gochujang into the sauce (or thin it with a little water and drizzle over).
Chef's tip
Prep every topping before you start assembling so the warm and cold parts stay at their best.
