Healthy Chickpea Scramble and Red Cabbage Brown Rice Bowls! | picklesnhoney.com #vegan #glutenfree #chickpeas #scramble #cabbage #brownrice #bowl #lunch #dinner #recipe #main

Chickpea Scramble and Red Cabbage Brown Rice Bowl

If I were to list out some of my most favorite ingredients, it would go something like this: chickpeas, avocado, green onion (weird, but I have a thing for them), red cabbage, and chocolate. One of these is not like the other…

Okay, I know chocolate isn’t technically an ingredient, but it may as well be a food group in our house. Chocolate love aside, the recipe I’m sharing today includes the remaining ingredients on my most favorite list, prepared in a really simple, but flavorful way. Enter: Chickpea Scramble and Red Cabbage Brown Rice Bowls.

Healthy Chickpea Scramble and Red Cabbage Brown Rice Bowls! | picklesnhoney.com #vegan #glutenfree #chickpeas #scramble #cabbage #brownrice #bowl #lunch #dinner #recipe #main

Healthy Chickpea Scramble and Red Cabbage Brown Rice Bowls! | picklesnhoney.com #vegan #glutenfree #chickpeas #scramble #cabbage #brownrice #bowl #lunch #dinner #recipe #main

I first made this chickpea scramble over the summer on a whim. Our fridge was looking a little sparse (confession: I actually don’t mind this because I like my fridge the way I like my home—organized, uncluttered, and zen! Aaron is the opposite; he likes the fridge to be fully stocked and borderline overflowing. So many options!). I didn’t feel like spending much time making dinner (story of my life), so I reached for a pour of fragrant sesame oil instead of my usual extra virgin olive oil, and some turmeric and garlic powder, two of my most used spices. I think it’s hard to go wrong with chickpea scramble on its own, but the addition of a generous squeeze of bright lemon juice and some crunchy, colorful red cabbage takes it over the top. Red cabbage, raw or cooked, is just perfection in my mind.

Served over hearty brown rice for extra chew and staying power, and topped with creamy avocado slices and a sprinkling of vibrant green onions, this healthy bowl makes for a highly satisfying meal in the flavor and texture department.  Also, I swear food tastes better served in a big bowl. Just me?

Healthy Chickpea Scramble and Red Cabbage Brown Rice Bowls! | picklesnhoney.com #vegan #glutenfree #chickpeas #scramble #cabbage #brownrice #bowl #lunch #dinner #recipe #main

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Chickpea Scramble and Red Cabbage Brown Rice Bowl

Healthy Chickpea Scramble and Red Cabbage Brown Rice Bowls! | picklesnhoney.com #vegan #glutenfree #chickpeas #scramble #cabbage #brownrice #bowl #lunch #dinner #recipe #main

Chickpea Scramble and Red Cabbage Brown Rice Bowl

Gluten Free, Vegan,

Serves: 4


Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

A hearty, satisfying meal that's great for lunch or dinner, or even as a savory breakfast option! This healthy chickpea scramble and red cabbage brown rice bowl is simply seasoned, but very flavorful, with lots of textures to keep your mouth happy.

Healthy Chickpea Scramble and Red Cabbage Brown Rice Bowls! | picklesnhoney.com #vegan #glutenfree #chickpeas #scramble #cabbage #brownrice #bowl #lunch #dinner #recipe #main

Chickpea Scramble and Red Cabbage Brown Rice Bowl

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Ingredients

For the chickpea scramble:

  • 15 ounces cooked chickpeas
  • 2 teaspoons sesame oil
  • 1/2 small red onion, chopped
  • 2 cups chopped red cabbage
  • juice of 1/2 lemon
  • 1-2 tablespoons water (optional)
  • 2 teaspoons tamari (or low sodium soy sauce)
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon garlic powder

For serving:

  • 2 cups cooked brown rice, seasoned with sea salt
  • 1 medium avocado, sliced
  • 1 green onion, sliced

Cuisine: Gluten Free, Vegan Servings: 4

Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins

A hearty, satisfying meal that's great for lunch or dinner, or even as a savory breakfast option! This healthy chickpea scramble and red cabbage brown rice bowl is simply seasoned, but very flavorful, with lots of textures to keep your mouth happy.

Instructions

  • Mash the chickpeas in a medium bowl with a fork or potato masher. It's okay to leave a few whole.
  • Heat the sesame oil in large sautée pan over medium heat. Add the onion, and sauté it for 5 minutes, or until translucent.
  • Add the red cabbage and continue to cook for 3-4 minutes, stirring every so often.
  • Add in the mashed chickpeas and cook for 4-5 minutes without stirring so that they brown. Stir and cook them for an additional 1-2 minutes, then mix in the lemon juice, water (if the chickpeas need a bit more liquid), tamari, nutritional yeast, turmeric, and garlic powder.
  • Serve the chickpea scramble over brown rice and top with sliced avocado and green onions. Enjoy!

Copyright © 2019 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Oh I agree, chickpeas and chocolate all the way!

  2. I can just feel the comfort in this beautiful bowl! And the sauce sounds great. Thank you!

  3. This is stunning! And of course…chocolate….that should be one of everyone’s favorite ingredients! Haha!

  4. Kait says

    *drools*

    Top foods:

    avocado
    chocolate
    hummus
    whole grains (yes all of them – except maybe millet…but its growing on me!)

    maybe this is why we get along? 😉

  5. Allyson says

    The colors in this are so beautiful, love especially the shot of the onions… I also have a thing for green onions. This looks really yummy!

    1. Amanda says

      Woo hoo! Another green onion fan. Thanks, Allyson!

  6. This chickpea scramble will make for such a healthy power hit and healthy dinner for tonight. Thanks for the recipe, I definitely will be making – just with quinoa instead of rice!

    1. Amanda says

      Quinoa will be great!

  7. Catherine says

    Love the flavour profiles. This might also be good over black rice that has been cooked in coconut water. I’m reading Grain Brain and developing a fear of rice. Will definitely try this. Thank You!

    1. Amanda says

      Oooh, black rice cooked in coconut water sounds amazing!! Also, I know what you mean about reading Grain Brain. I’ve read Wheat Belly (review here) and Why We Get Fat, among others. I’m wary of villainizing any food (or food group), and the research to support those claims is often cherry-picked. Certainly do your research (and seek different perspectives!), but most importantly, listen to your body. Diet isn’t one size fits all and ideally it’s not a source of extra stress either.

  8. Caitlin says

    haha that’s so funny- i like my fridge a little sparse, too, just like my home! also, it ensures that nothing gets thrown out- everything gets eaten!

    my list would be-
    banana
    broccoli
    mushrooms
    red onion
    peanuts
    peanut butter

    also, aaron hit it out of the park with these photos.

  9. kelli says

    I just made this tonight for the first time and my 17 year old daughter loved it, as did I. Wonderful flavor and so simple! Thank you for an amazing recipe!

    1. Amanda says

      That’s awesome, Kelli! I’m so happy that you and your daughter loved the recipe.

  10. This seems absolutely delicious…and super easy too! I will definitely be giving these a try tonight! Thanks for the post and awesome picture too!

    1. Thank you for commenting, Jill! I hope you love the chickpea scramble!

  11. MADELYN says

    I’m in the middle of a kitchen renovation so to cook this I used my instapot on saute and my rice cooker. This was so easy once I got all the ingredients together. YUM! it was so good that my husband and I ate all 4 portions! This is a great vegan meal and very filling. I’ll do it again when I get my beautiful new kitchen. Thanks for the recipe.

  12. I just have to say that your blog is STUNNING!! I look at a lot of blogs but yours has got to be one of the best!! It’s so neat. Great content too! New subscriber 🙂

    1. Amanda says

      Thank you, Emily! That means a lot, especially because we just did a MAJOR redesign a few months ago. 🙂

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