Gochujang Crispy Rice Avocado Chickpea Boxes

Ingredients

• 3 cups cooked brown rice, chilled
• 1 tbsp sesame oil
• 1 tbsp gochujang
• 1 tbsp low-sodium soy sauce
• 1 tsp honey
• 1 15-oz can chickpeas, drained and rinsed
• 1 cup shelled edamame
• 1 English cucumber, diced
• 1 cup shredded red cabbage
• 2 avocados, diced or packed day-of
• 2 scallions, sliced
• 2 tbsp lime juice
• 1 tbsp rice vinegar
• 1 tsp toasted sesame seeds

Method

1. Mix rice with sesame oil, gochujang, soy sauce, and honey.
2. Spread on a sheet pan and bake at 425°F for 18-22 minutes, stirring once.
3. Toss chickpeas, edamame, cucumber, cabbage, scallions, lime, and rice vinegar.
4. Divide salad into four boxes and top with crispy rice.
5. Add avocado day-of and finish with sesame seeds.