Vegan Spice Market Chickpea & Rice Bowls
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Vegan Spice Market Chickpea & Rice Bowls

Vegan Spice Market Chickpea & Rice Bowls

with Blistered Tomatoes, Schug Sauce, Lemon Aioli & Pistachios

This vegan bowl is not for the faint of heart: It’s full of textures and sauces and big flavors. From the curated spice blend to the herby-spicy-tangy schug sauce, this recipe proves that plant-based ingredients definitely pack a punch. We start with a big scoop of fluffy spiced rice, top it with hearty, crispy spice-roasted chickpeas and tender carrots, and add juicy blistered tomatoes. Top with a generous drizzle each of schug sauce and creamy lemon aioli, then sprinkle with crunchy pistachios and bright lemon juice to finish. Go big or go home!

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time15 minutes


serving amount

1 unit


12 ounce


2 unit

Veggie Stock Concentrate

1 tablespoon

Shawarma Spice Blend

¾ cup

Jasmine Rice

1 teaspoon

Chili Powder

¼ ounce


1 unit


1 unit


½ ounce


(Contains Tree Nuts)

4 ounce

Grape Tomatoes

1 teaspoon

Garlic Powder

4 tablespoon

Vegan Mayo

Not included in your delivery



1 tablespoon

Cooking Oil

5.5 teaspoon

Olive Oil

¼ teaspoon



Nutrition Values

/ per serving
Calories1090 kcal
Fat51 g
Saturated Fat7 g
Carbohydrate140 g
Sugar20 g
Dietary Fiber15 g
Protein20 g
Cholesterol0 mg
Sodium1340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Baking Sheet
Small pot
Medium Pan
Small Bowl


Start Prep

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Drain and rinse chickpeas; pat dry with paper towels. Trim, peel, and cut carrots on a diagonal into ½-inch pieces (halve lengthwise first if carrots are on the larger side).

Roast Chickpeas & Carrots

• Toss chickpeas on one side of a baking sheet with half the stock concentrates, half the Shawarma Spice Blend, a drizzle of oil, salt, and pepper. Toss carrots on empty side of sheet with remaining Shawarma Spice Blend, another drizzle of oil, salt, and pepper. • Roast on top rack until chickpeas are browned and crispy and carrots are browned and tender, 18-22 minutes.

Cook Rice

• Meanwhile, in a small pot, combine rice, half the chili powder (you’ll use more later), remaining stock concentrate, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce to simmer; cover and cook until tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Finish Prep

• While rice cooks, finely chop parsley. Zest and quarter lemon. Mince jalapeño, removing ribs and seeds for less heat. Roughly chop pistachios.

Blister Tomatoes

• Heat a drizzle of oil in a medium pan over high heat. Add tomatoes; cook, stirring occasionally, until blistered, 2-3 minutes. Remove pan from heat; season with salt and pepper.

Make Schug & Aioli

• In a small bowl, combine parsley, half the garlic powder, remaining chili powder, 1½ TBSP olive oil (3 TBSP for 4 servings), a big squeeze of lemon juice, and as much jalapeño as you like. Season with salt and pepper. • In a separate small bowl, combine mayonnaise, remaining garlic powder, ¼ tsp sugar (½ tsp for 4), a squeeze of lemon juice, and a pinch of lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Finish & Serve

• Fluff rice with a fork; stir in a drizzle of olive oil and season with salt and pepper. • Divide rice between bowls; top with chickpeas, carrots, and tomatoes. Drizzle everything with lemon aioli and schug sauce. Garnish with pistachios and serve with any remaining lemon wedges on the side.