Rosy’s Rice Bowls

Ingredients

• 1 avocado
• 1/2 red onion
• 1 cup edamame beans
• 1 carrot
• 1 can chickpeas
• 1/4 cucumber
• 1/2 cup roma tomatoes
• 500g chicken thigh
• 50mL Obento Teriyaki marinade
• Seasonings: salt, pepper, Cajun, Moroccan, Paprika.
• 2 cups basmati rice

Method

1. Cook rice as directed. Preheat oven to 180c.
2. Drain 1 tin of chickpeas, rinse under water, dry with paper towel. Lay chickpeas on a baking tray with baking paper. Drizzle with olive it. Season chickpeas with salt, pepper, Cajun, Moroccan, paprika. Give it a mix and put in oven for 20 minutes. Dice cucumber. Cut tomatoes in half.
3. Cut avocado into cubes. Dice red onion. Cook 1 cup of edamame as directed. Peel carrot then grate.
4. Heat pan to a medium heat. Dice chicken thighs. Set aside in a bowl. Add teriyaki marinade to chicken and mix. Once pan is heated through add chicken and cook for 15 minutes.
5. Place rice on plate. Add all fresh ingredients, edamame, chickpeas and chicken.
6. Top with Kewpie and serve.

Product used in recipe

• Obento - Teriyaki Marinade
• Kewpie - Mayonnaise