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Korean Chickpea Rice Bowls (Vegan, GF)

Updated: Aug 29, 2020

Disclosure: This post may contain affiliate links

Note: Recipe updated on July 12, 2020

Looking for a way to get your kbbq fix while still maintaining a vegan lifestyle? Then try meal prepping these Korean Chickpea Rice Bowls.

Korean Chickpea Rice Bowls (Vegan, GF)
Korean Chickpea Rice Bowls (Vegan, GF)

I’m personally not vegan, but I do love my veggies and this tasty lunch of dinner option is full of them. They’re packed with baby spinach, crunchy cucumbers and carrots, and caramelized chickpeas. There’s even some cauliflower rice mixed into the brown rice for added volume and fiber. It’s all topped off with a spicy sweet gochujang sauce and gut-friendly, vegan kimchi.

Like all bibimbap bowls (korean mixed rice bowls) all the vegetables in this recipe are optional. You can substitute or omit any depending on your taste preferences what’s available to you. Add red and yellow bell pepper instead of carrots, forget the cauliflower rice and use all brown or white rice, or replace the baby spinach with shredded cabbage. These bowls are a blank canvas for your creative taste buds.

These bowls are also great served hot or cold. As it’s getting warmer now with summer around the corner, I’ve been enjoying them straight out of the fridge. If you’d rather though, feel free to reheat the rice and chickpeas and enjoy a warm, home cooked meal.

If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!



Makes about 3 servings


160 g - Cooked Brown Rice

150 g - Frozen, Riced Cauliflower

150 g - Carrot - Thinly sliced or shredded

100 g - Cucumber - Diced

Half - Yellow Onion

2-3 - Garlic Cloves - Minced

84 g - Napa Cabbage Kimchi*

Spinach or Greens of Choice

2 tsp - Kosher Salt

1 tsp - Black Pepper

Korean Chickpeas:

1 15 oz Can - Chickpeas - Drained and Rinsed

10 g - Toasted Sesame Oil

5 ml - Rice Vinegar

15 ml - Soy Sauce - Sub tamari or coconut aminos for gluten free

20 g - Date Syrup - Sub agave or honey

¼ tsp - Garlic Powder

½ tsp - Gochugaru - Korean chili flakes

¼ tsp - Ground Ginger Powder

Sweet Spicy Gochujang Sauce*:

30 g - Gochujang*

20 g - Date Syrup - Sub agave or honey

10 ml - Rice Vinegar

2 tbsp - Warm Water

Optional Garnish:

Toasted Sesame Seeds

Green Onion

Thai Basil Leaves


Using a non-stick method of choice (i.e. cooking spray, oil, non-stick cookware) add onion to a pan over medium-high heat. When the onion starts to brown, turn heat to medium-low. Add in garlic.

Cook until the garlic is fragrant. Add in frozen cauliflower rice. Cook until heated through. Turn heat off. Stir in cooked brown rice, salt, and pepper. Allow to cool fully.

In a small bowl, mix together toasted sesame oil, rice vinegar, soy sauce, date syrup, garlic powder, gochugaru, and ginger.

In another pan, using a non-stick method of choice (i.e. cooking spray, oil, non-stick cookware) add in chickpeas over medium-low heat. When chickpeas are heated through, turn heat to low and add in sesame oil mixture. Stir occasionally to avoid burning.

Cook chickpeas for 5-7 more minutes and allow to caramelize. Remove from heat and allow to cool.

While chickpeas are cool, make the sweet spicy gochujang sauce. In a small bowl, mix all ingredients together. Set aside.

In bowls or tupperware, add a base of spinach. Add in cauliflower rice, cucumber, carrot, kimchi, and chickpeas. When ready to serve, garnish with toasted sesame, green onion, and thai basil. Pour over the sweet spicy gochujang sauce and enjoy.

Store in the fridge for 3-4 days.


  • Make sure your kimchi is vegan if needed

  • Make sure your gochujang is gluten-free if needed

  • I recommend keeping the sauce separate until ready to eat

Looking for another meal prep option? How about these Vegan Burrito Bowls?

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