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LEARN HOW TO MAKE A QUICK + EASY SWEET CHILI CHICKPEA RICE BOWL RECIPE TONIGHT!

LAY HO MA (how's it going in Cantonese)! Dinner is served in 30mins with this extraordinary recipe! Join me in this episode and learn how to make a delicious sweet chili chickpea rice bowl recipe tonight!

BOWL INGREDIENTS:
1 red onion
1/2 red bell pepper
1/2 green pepper
150g broccolini
2 tbsp avocado oil
salt and pepper to taste
1lb mixed mushrooms
400ml canned chickpeas
1 tbsp maple syrup
2 tsp chili oil (   • Most addictive Red Chili Oil Recipe to SPI...  )
1 tsp sweet paprika

RICE INGREDIENTS:
1 1/2 cups short grain rice
1 1/2 cups water

SAUCE INGREDIENTS:
2 tbsp soy sauce
2 tsp dark soy sauce
1 tbsp chili oil
2 tbsp maple syrup
2 tsp yuzu

Directions:
1. Preheat the oven to 400F. Ready a baking tray lined with parchment paper

2. Thinly slice the red onion, red bell pepper, and green bell pepper. Chop the broccolini into bite sized pieces. Place the veggies into their own section on the baking tray and drizzle over some avocado oil. Season with salt and pepper. Give the veggies a little toss to coat

3. Ready another baking tray lined with parchment paper. Roughly chop the mushrooms and place onto the baking tray. Drizzle over some avocado oil and season with salt and pepper

4. Rinse and drain the chickpeas and place in a bowl. Season with salt and pepper. Then, add the maple syrup, chili oil, and sweet paprika. Toss to coat and transfer to the baking sheet (alongside the mushrooms). Bake both sheets in the oven for about 25-30mins

5. In the meantime, make the rice by add it to a small saucepan. Rinse and drain 2-3 times. Then, add 1 1/2 cups of water to heat on medium high heat. When it begins to bubble, give it a good stir. Then, cover and cook on medium low for 15mins

6. Make the sauce by combining the sauce ingredients together and set aside

7. After 15mins, turn the heat off on the rice and let it steam further for another 10mins. Then, fluff the rice with a fork or rice paddle. Take the veggies out of the oven and assemble your rice bowls. Pour some sauce over to serve


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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