• 200g chickpeas Chickpeas, canned, drained
• 150g brown rice Brown Rice, boiled
• 80g carrots Carrots, raw
• 80g cucumber Cucumber
• 15g miso paste Miso Paste
• 5g ginger Ginger, fresh
• 5g honey Honey
• 3g sesame oil Sesame Oil
• 5g sesame seeds Sesame Seeds

1. 1

   Prep everything first: wash and trim the carrot and cucumber, then measure out the sauce ingredients.

2. 2

   Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.

3. 3

   Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.

4. 4

   Whisk the miso, grated ginger, honey and sesame oil with a tablespoon of warm water. Brush over the protein and drizzle the rest over the bowl.

5. 5

   Meanwhile, steam or stir-fry the carrot and cucumber for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: brown rice first, then the veg and chickpea, spooning over any remaining sauce. Finish with the sesame seeds.

Tap ingredients and steps to tick them off as you cook.