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Poke bowl with chickpeas & pineapple
Poke bowl with chickpeas & pineapple
611kcal Per person
17g Protein
54g Carbs
36g Fat
24g Fiber
Ingredients
- 4 ounces pineapple chunks (frozen) (112 g)
- 6 ounces chickpeas (168 g)
- 1 carrot
- 8 cherry tomatoes
- ½ avocado
- ½ cucumber
- 1 handful mixed salad (30 g)
- 1 ½ tablespoon mayonnaise (23 ml)
- 1 ½ teaspoon Sriracha sauce (8 ml)
Preparing this recipe
- Remove the pineapple chunks from the freezer and let them thaw.
- Rinse the chickpeas in a colander and let them drain.
- Wash the carrot and grate it. Halve the cherry tomatoes. Cut the avocado flesh into cubes. Slice the cucumber.
- Put the lettuce in a bowl. Add the chickpeas, pineapple, carrot, tomatoes, avocado and cucumber on top. Season with pepper and salt to taste.
- Make a spicy dressing from the mayonnaise and the Sriracha. Serve it with the poke bowl.
Tip van FitChef
1. Also delicious with soy sauce as a dressing.
2. If you have some extra time, you can roast the chickpeas in the oven for a crispy texture. Do this for about 15 minutes at 390°F.
