• 200g chickpeas Chickpeas, canned, drained
• 150g brown rice Brown Rice, boiled
• 80g red pepper Red Pepper
• 80g carrots Carrots, raw
• 25g sweet chilli sauce Sweet Chilli Sauce
• 15g juice of ½ lime Lime
• 5g soy sauce Soy Sauce
• 10g spring onions Spring Onions

1. 1

   Prep everything first: wash and trim the peppers and carrot, 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

   Combine the sweet chilli sauce, lime and soy, and toss through the protein and veg in the final minute of cooking.

5. 5

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

6. 6

   Build the bowl: brown rice first, then the veg and chickpea, spooning over any remaining sauce. Finish with the spring onions.

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