Rainbow Chickpea Bowl with Quinoa, Mango & Miso Gochujang Sauce

Serving size

1 person 2 people 4 people

Ingredients

2 tbsp white miso paste (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
4 tbsp gochujang paste (Soya)

(Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
½ tsp shichimi togarashi

(Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
2 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
80g Kale (whole leaf)

(Kale (whole leaf))
1 cucumber
1 unwaxed lime
460g chickpeas

(Chickpeas, water, salt)
1 mango
5 radish
460g wholegrain black rice

(whole grain black rice, water, rice oil, salt)

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	129Kcal	543Kcal
	541kJ	2273kJ
Fat	4.2g	17g
of which saturates	0.7g	2.8g
Carbohydrates	13g	56g
of which sugars	3.1g	13g
Protein	3.8g	16g
Salt	1.0g	4.2g
Fibre	2.6g	11g

Back

Vegan 1/3 daily fibre 6 plants Low sat fat

Rainbow Chickpea Bowl with Quinoa, Mango & Miso Gochujang Sauce

Prep time: 15 mins

Total time: 25 mins

Cuisine: Japanese

Food group: Vegan

Toss chickpeas in tamari and togarashi and roast with vitamin-rich kale till crispy and golden. Crunchy cucumber, radishes and juicy mango for freshness. Nutty black rice to keep it filling. Then just when you thought it couldn’t get any more delicious – drench in a homemade miso gochujang sauce.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 190C / fan 170C / gas mark 5
Line a large baking tray with parchment paper
Pull out a large frying pan, a small bowl, a sieve & a peeler

Roast the chickpeas

Drain and rinse the chickpeas, then thoroughly dry
Place the chickpeas onto the lined baking tray and toss with half the tamari, half the shichimi togarashi, 1 tbsp oil and a pinch of salt. Roast for 15 mins

Prep & make the miso sauce

Meanwhile, peel and dice the mango into 1cm chunks. Trim and thinly slice the radishes. Dice the cucumber into 2cm chunks. Rinse the kale leaves, then strip from the stalks and cut into bite-sized pieces
Add the radish to the large bowl with the juice from half the lime
In the small bowl, combine the miso, gochujang paste, remaining tamari and the juice from the remaining lime

Add the kale

After 15 mins of roasting, add the kale to the other side of the chickpea tray and toss with 1 tbsp oil and a pinch of salt. Roast for another 4-5 mins, until crisp and golden

Heat the rice

Heat the large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Season with a pinch of salt

Plate up

Serve into bowls, arranging the chickpeas, rice, kale, mango, cucumber and radish into sections
Drizzle over the miso gochujang sauce. Sprinkle with the remaining togorashi to finish