Teriyaki vegetable rice bowl

Ingredients

serves 2

• 160g rice, rinsed
• 1 tbsp sesame oil
• 1 400g can chickpeas, drained and rinsed
• 1 tsp paprika
• ½ tsp cumin
• ½ tsp chilli powder
• ½ tsp turmeric
• 100g edamame, cooked
• 2 medium carrots, peeled into strips
• 1 avocado, sliced
• Teriyaki sauce

Directions

1. Cook the rice, adding 1 tbsp sesame oil to the water.
2. In a medium frying pan, add the chickpeas and spices. Toss together and cook on a medium-high heat until slightly crispy.
3. Divide the rice between 2 bowls, and top with chickpeas, edamame, carrot and avocado. Drizzle with teriyaki sauce.