Chickpea Rice Bowl with Shrimp & Oranges
Plain Rice

Plain Rice

Chickpea Rice Bowl with Shrimp & Oranges

Banza chickpea rice topped with orange glaze saut̩ed 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!

Cook Time: 40 MINUTES

Serves: 2 to 4 PEOPLE


  • 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
  • 1/4 cup fresh orange juice
  • 1 Tbsp. Sriracha
  • 1/2 Tsp. honey
  • 1 tbsp soy sauce or tamari soy sauce
  • 1/4 cup neutral oil
  1. 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.
  2. 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.
  3. 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.
  4. Cook Banza rice according to package instructions. Strain and rinse.
  5. Divide rice among bowls. Top with shrimp, orange mixture, and avocado. Drizzle with dressing.