- Preheat oven to 400ºF. Blot chickpeas dry with paper towel and spread out over one half of a small baking sheet. Spread out cubed sweet potatoes on the other half. Drizzle potatoes and chickpeas with ¼ cup teriyaki sauce. Stir to coat. Bake for 20 minutes, stirring after 10 minutes.
- Divide rice, chickpeas, and sweet potatoes between 2 bowls. Add cucumber, avocado, jalapeño, green onion, and lime slices. Drizzle with additional teriyaki sauce if desired.
Teriyaki Chickpea Buddha Bowl
Yield
Serves 2
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
kikkoman products used:
ingredients
1 cup chickpeas, drained
1 cup peeled and cubed sweet potatoes
¼ cup Kikkoman® Teriyaki Takumi, Garlic & Green Onion (plus extra for serving)
2 cups cooked jasmine rice
1 cup chopped cucumber
1 small avocado, sliced
1 tablespoon sliced jalapeño
1 tablespoon green onion
Lime slices
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
