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Hoisin-Sesame Chickpea Bowls

Hoisin-Sesame Chickpea Bowls

with Green Onion Rice

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Here's a veggie meal that packs a serious flavour punch! This meal features protein-rich chickpeas, sweet bell pepper and broccoli coated in a bold, sweet-and-savoury sauce. Basmati rice speckled with green onions adds a bit of herbaceous flair to every bite! Better than takeout? We think so!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

398 mL


¾ cup

Basmati Rice

227 g

Broccoli, florets

160 g

Sweet Bell Pepper

30 g


1 unit

Green Onion

4 tbsp

Vegetarian Oyster Sauce


2 tbsp

Hoisin Sauce

(ContainsSoy, Sesame, Mustard)

1 tbsp

Sesame Oil


1 tbsp

Rice Vinegar


1 tbsp


1 tbsp

Sesame Seeds


Not included in your delivery

1 tbsp


¼ tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories730 kcal
Fat15 g
Saturated Fat2 g
Carbohydrate123 g
Sugar22 g
Dietary Fiber14 g
Protein22 g
Cholesterol0 mg
Sodium2270 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Pot
Measuring Cups
Paper Towel
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut broccoli into bite-sized pieces. Core, then cut pepper into 1/4-inch slices. Add broccoli, peppers and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1/2 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast veggies in the middle of the oven until tender-crisp, 14-16 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)


Meanwhile, add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, thinly slice green onion. Peel, then mince or grate 1/2 tbsp ginger (dbl for 4 ppl).Drain and rinse chickpeas, then pat dry with paper towels. Add cornstarch and 1/2 cup water (dbl for 4 ppl) to a small bowl. Whisk until cornstarch dissolves. Add hoisin sauce, vegetarian oyster sauce, vinegar, sesame oil and cornstarch mixture to another small bowl. Season with salt and pepper, then whisk to combine.


Heat a large non-stick pan over medium heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Remove from heat. Transfer sesame seeds to a plate.


Reheat the pan over medium-high (high for 4 ppl). When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chickpeas. Cook, stirring often, until chickpeas are lightly golden, 1-2 min. Add ginger. Cook, stirring occasionally, until fragrant, 1 min. Add sauce. Bring to a boil. Once boiling, cook, stirring occasionally, until chickpeas are warmed through, 1-2 min. Remove from heat, then stir in roasted veggies.


Fluff rice with a fork, then stir in green onions. Divide rice between bowls. Top with chickpeas, veggies and any remaining sauce from the pan. Sprinkle sesame seeds over top.