With all the key food groups in one bowl, this recipe makes a filling lunch with plenty of crunch!


2 x 400g tins chickpeas, rinsed and drained
1 tsp ground paprika
½ tsp dried chilli
flakes (optional)
80g uncooked black rice (or any grain you like)
175g fresh or frozen edamame beans
2 tbsp soy or tamari sauce
1 tbsp sesame oil
1 lime, juiced
1 large avocado, finely sliced
1 cucumber, finely sliced
3 medium carrots, shredded
100g radish, finely sliced
1 large handful fresh coriander, roughly chopped


Preheat the oven to 200C/180C fan/gas mark 6. Evenly coat the chickpeas with paprika, chilli flakes (if using), tomato puree, olive oil, salt, and pepper. Place the chickpeas in the oven for 20-25mins, or until slightly dryer but still plump. Stir frequently and be careful not to burn!

While the chickpeas are in the oven, prepare the rice according to packet instructions and leave aside to cool. If using frozen edamame beans, blanch them by placing them in a bowl with boiled water for 5mins, then drain and set aside.

Mix the soy, sesame oil, and lime, and set aside to dress the poke bowls. Evenly separate the ingredients into bowls, starting with the rice, and building around it with the rest of the ingredients. Serve with dressing drizzled on top and
fresh coriander.

RECIPE: Second Nature

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