Mango Chickpea Tofu Bowl (Print Version)

Protein-packed bowl with mango, avocado, crispy chickpeas and tofu rice – fresh, citrusy flavors in a satisfying weeknight meal.

# Ingredients:

→ Protein Rice

01 - 1 cup short-grain white rice, rinsed well
02 - 1/2 block super firm tofu
03 - 1/2 tbsp cornstarch
04 - 1/2 tbsp soy sauce
05 - 1/2 tbsp hoisin sauce
06 - 1/2 tbsp avocado oil

→ Crispy Chickpeas

07 - 1, 15 oz can chickpeas, drained and rinsed
08 - 1 tbsp oil
09 - 1 tsp smoked paprika
10 - 1/2 tsp ground coriander
11 - 1/2 tsp garlic powder
12 - 1/2 tsp onion powder

→ Mango Avocado Salad

13 - 2 ataulfo mangos, cubed
14 - 1 medium avocado, cubed
15 - Juice and zest of 1 lime
16 - 1 tbsp sweet chili sauce
17 - 1–2 tsp maple syrup, optional
18 - 1 jalapeno, seeds removed and finely diced
19 - 1/4 medium red onion, finely diced
20 - 1/2 English cucumber, seeds removed and finely diced
21 - 1/4 cup cilantro, minced
22 - Kosher salt to taste

# Steps to Follow:

01 - Cook your rice in a rice cooker or pot according to package instructions. Add a generous pinch of salt to the water during cooking.
02 - Preheat oven to 425°F. Pat chickpeas dry with a clean kitchen towel and transfer to a baking tray. Drizzle with oil, add smoked paprika, ground coriander, garlic, onion powder, and salt. Spread out in a single layer and roast for 25–30 minutes, tossing halfway, until crispy.
03 - Place a box grater over a baking tray and use it to grate tofu into shreds. Toss with cornstarch, soy sauce, hoisin sauce, and avocado oil, then spread into a single layer. Bake at 425°F for 12 minutes, toss, and bake for another 5 minutes until golden.
04 - Once rice is cooked, transfer baked tofu to the pot and toss until evenly mixed. Adjust salt to taste.
05 - Combine mangos, avocado, red onion, jalapeno, cucumber, cilantro, and a generous pinch of salt in a large bowl. In a separate small bowl, mix lime zest and juice, sweet chili sauce, and maple syrup. Pour over the salad and gently fold to combine.
06 - Spoon some rice into bowls, top with mango avocado salad, followed by crispy chickpeas. Garnish with fresh herbs as desired and serve.

# Additional Notes:

01 - Save time by using pre-cooked rice, such as frozen rice heated in the microwave.
02 - Salt enhances the natural flavors in this dish. Adjust to personal taste preferences.
03 - Ensure chickpeas are thoroughly dried and spaced out on the tray for best crisping results.
04 - Add mango and avocado just before serving to maintain freshness and minimize oxidation.

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