Chickpea Rice Bowl with Shrimp & Oranges

Chickpea Rice Bowl with Shrimp & Oranges

Banza chickpea rice topped with orange glaze sautéed shrimp. The majority of the work for this recipe is sourcing all the ingredients and whisking together the sauce - once you've got that down, you're a hot pan, and pot of water away from a high protein and healthy meal that hits the balance between sweet and spicy just right!

Ingredients

1 bag Banza chickpea rice 1 lb large shrimp, peeled and deveined 1 avocado, peeled and sliced 1 large orange 1 cucumber, chopped Fresh lime juice

For the dressing

½ cup fresh orange juice 1 Tbsp. Sriracha ½ Tsp. honey 1 tbsp soy sauce or tamari soy sauce ¼ cup neutral oil

Instructions

Stir together orange juice, Sriracha, honey, soy sauce, oil, and 1 Tbsp. lime juice in a medium bowl and divide into two bowls. Add shrimp to one bowl with the sauce sauce and toss well. Let sit for 20 minutes. Meanwhile, slice oranges and transfer to a large bowl. Add cucumbers, scallions, and 2 tsp lime juice. Toss to combine and season liberally with salt. Heat 2 Tbsp. neutral oil in a large skillet over high. Cook the shrimp until charred in spots and cooked through, about 3 minutes per side. Cook Banza rice according to package instructions. Strain and rinse. Divide rice among bowls. Top with shrimp, orange mixture, and avocado. Drizzle with dressing.

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