Sweet Chili Chickpea Rice Bowl

Steps

1. Preheat the oven to 400°F.
2. Line a baking tray with parchment paper.
3. Thinly slice one red onion and place it on the baking sheet.
4. Thinly slice half a red bell pepper and place it on the baking sheet.
5. Thinly slice half a green bell pepper and place it on the baking sheet.
6. Chop about 150 g of broccolini into bite-sized pieces.
7. Drizzle avocado oil seasoned with salt and fresh cracked pepper over the vegetables, then toss to coat.
8. Line another baking tray with parchment paper.
9. Brush off dirt from the mixed mushrooms with a damp paper towel.
10. Roughly chop the mushrooms.
11. Drizzle avocado oil over the mushrooms and season with salt and pepper, then mix to coat.
12. Rinse and drain a 400 ml can of chickpeas.
13. Place the chickpeas into a mixing bowl.
14. Season the chickpeas with a little bit of salt and pepper, 1 tbsp maple syrup, 2 tsp chili oil, and 1 tsp sweet paprika.
15. Toss to coat.
16. Spread the seasoned chickpeas onto the baking tray beside the mushrooms.
17. Bake in the oven for about 25 to 30 minutes.
18. Rinse and drain 1 1/2 cups of short grain rice two to three times to get rid of excess starch.
19. Combine 1 1/2 cups water with medium-high heat.
20. When the water begins to bubble, give the rice a good stir to prevent sticking.
21. Cover and cook on medium low for 15 minutes.
22. After 15 minutes, turn off the heat and let the rice steam further for another 10 minutes.
23. While the rice cooks, prepare the sauce: Stir together 2 tbsp soy sauce, 2 tsp dark soy sauce, 1 tbsp chili oil, 2 tbsp maple syrup, and 2 tsp yuzu juice (or lemon juice).
24. Fluff the cooked rice with a fork or a rice paddle.
25. Assemble the bowl by gently spreading the rice around the bottom of the bowl.
26. Gently arrange the roasted vegetables on top of the rice.
27. Spoon over some of the prepared sauce.