Dragon bowl, marinated onions and roasted chickpeas

Ingredients

Base

1 cup rice

Boiling salted water

1 tbsp oil (your choice)

Roasted Chickpeas

1 can chickpeas, drained and rinsed

2 tbsp avocado oil

Salt, pepper

1/2 tsp cayenne

1/2 tsp curry powder

1/2 tsp ground cumin

Pickled Onions

1 red onion, thinly sliced

1/2 cup raspberry or white wine vinegar

1/2 cup water

1 tbsp sugar

1 sprig of thyme

Toppings

Crisp lettuce (iceberg or other), thinly sliced

Pink pickled ginger

Grilled halloumi (or other cheese of choice)

Sliced avocado

Toasted almonds

Toasted sesame seeds

Dragon Sauce

2 tbsp mayonnaise (or homemade aquafaba mayo)

1 tsp sesame butter

1 tsp sesame oil

1 tbsp tamari or soy sauce

1 tbsp rice vinegar or apple cider vinegar

1 tbsp maple syrup or honey

1 tsp sambal oelek

1 tbsp water

Preparation

Bring a large pot of salted water to a boil. Cook the rice like pasta until tender but slightly firm. Drain, rinse briefly with cold water, and mix with a drizzle of oil to keep it from sticking.

Preheat the oven to 200°C (400°F). Toss the drained chickpeas with avocado oil, salt, pepper, cayenne, curry, and cumin. Spread on a baking sheet and roast until golden and crispy, about 25-30 minutes.

In a bowl, mix vinegar, water, and sugar. Add the onion slices and thyme. Let marinate in the fridge for at least an hour, ideally a few days.

In a small bowl, whisk all the dragon sauce ingredients until smooth and creamy. Adjust texture with more water if needed.

Assemble the bowl by placing a portion of rice at the base. Add roasted chickpeas, pickled onions, lettuce, pickled ginger, avocado, and grilled cheese. Sprinkle with almonds and sesame seeds. Drizzle generously with dragon sauce and enjoy.