Sweet Chili Chickpea Rice Bowl with Roasted Vegetables and Mushrooms
This Sweet Chili Chickpea Rice Bowl is an easy, flavor-packed meal that comes together with simple ingredients and bold seasonings. Roasted vegetables, hearty mushrooms, and sweet-spicy chickpeas are layered over fluffy short-grain rice, then finished with a vibrant soy-maple-yuzu sauce. It’s colorful, satisfying, and perfect for a wholesome lunch or dinner.
The dish balances sweet, smoky, savory, and citrusy flavors in every bite. Red onion and bell peppers bring natural sweetness, broccolini adds an earthy bite, and mushrooms provide deep umami richness. The chickpeas are coated in maple syrup, chili oil, and paprika for a delicious sweet heat, while the finishing sauce ties everything together with bold, balanced flavor.
Sweet Chili Chickpea Rice Bowl with Roasted Vegetables and Mushrooms
Course: Lunch, DinnerCuisine: FusionDifficulty: Easy2–3
servings20
minutes30
minutes~550–650
kcalIngredients
1 red onion, thinly sliced
½ red bell pepper, thinly sliced
½ green bell pepper, thinly sliced
150 g broccolini, chopped
Avocado oil (for drizzling)
Salt, to taste
Freshly cracked black pepper, to taste
Cremini mushrooms
Shiitake mushrooms
Oyster mushrooms
400 ml can chickpeas, rinsed and drained
1 tbsp maple syrup (for chickpeas)
2 tbsp chili oil (for chickpeas)
1 tsp sweet paprika
1½ cups short-grain rice
1½ cups water
2 tbsp soy sauce
2 tbsp dark soy sauce
1 tbsp chili oil (for sauce)
2 tbsp maple syrup (for sauce)
2 tbsp yuzu juice (or lemon juice)
Directions
- Preheat the Oven
Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables, mushrooms, and chickpeas. - Prepare the Vegetables
Line a baking tray with parchment paper. Thinly slice one red onion, half a red bell pepper, and half a green bell pepper. Chop about 150 g of broccolini into bite-sized pieces. Arrange the vegetables together on the baking sheet. Drizzle with avocado oil, season with salt and freshly cracked pepper, and toss gently to coat. - Prepare the Mushrooms
Line a second baking tray with parchment paper. Use a mix of cremini, shiitake, and oyster mushrooms, or any mushrooms you have available. Brush off any dirt with a damp paper towel, then roughly chop them. Spread them on the baking sheet, drizzle with avocado oil, season with salt and pepper, and toss to coat evenly. - Season the Chickpeas
Rinse and drain one 400 ml can of chickpeas and place them in a mixing bowl. Season with salt and pepper, then add 1 tablespoon maple syrup, 2 tablespoons chili oil, and 1 teaspoon sweet paprika. Toss until evenly coated. Spread the chickpeas onto the baking tray beside the mushrooms. - Roast Everything
Place both baking trays in the oven and bake for 25 to 30 minutes, or until the vegetables are tender, the mushrooms have shrunk and caramelized, and the chickpeas are slightly crisp. - Cook the Rice
While the vegetables roast, rinse 1½ cups short-grain rice two to three times to remove excess starch. Add the rice and 1½ cups water to a pot over medium-high heat. When the water begins to bubble, stir the rice to prevent sticking. Cover, reduce the heat to medium-low, and cook for 15 minutes. Turn off the heat and let the rice steam, covered, for another 10 minutes. Fluff with a fork or rice paddle before serving. - Make the Sauce
In a small bowl, combine 2 tablespoons soy sauce, 2 tablespoons dark soy sauce, 1 tablespoon chili oil, 2 tablespoons maple syrup, and 2 tablespoons yuzu juice (or lemon juice if substituting). Stir until well combined. - Assemble the Bowl
Spread a generous portion of rice into a serving bowl. Arrange the roasted vegetables, mushrooms, and chickpeas over the top. Spoon the sauce evenly over the bowl. Serve immediately and enjoy.
Recipe Video
Notes
- Mushrooms shrink significantly as they roast, so don’t be afraid to use a generous amount for the best texture and flavor in the finished bowl.
