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Nojo Orange Poke Poke bowl with crispy chickpeas

Nojo Orange Poke Poke bowl with crispy chickpeas


  • 1 can chickpeas, drained
  • Nojo Orange Poke Sauce
  • 1 portion of cooked rice
  • 1 carrot, finely chopped or grated
  • A few pieces of cauliflower steamed 
  • A handful of cabbage shredded
  • Half an avocado, sliced
  • A handful of baby spinach
  • 1 spring onion, chopped up
  •  sesame seeds



  1. Get your oven preheated to 180C.
  2. Toss the cooked chickpeas in 2/3 teaspoons of Nojo Orange Poke Sauce and then roast them all together in a tray until crunchy, 30-35 minutes. Alternatively, grill for 10-15 minutes, mixing halfway through
  3. Add the cooked rice to a bowl, cold or hot.
  4. Top with the cauliflower, carrot, cabbage, spinach, and avocado, keeping everything in small piles.
  5. Place the chickpeas to the middle
  6. Drizzle the Nojo Orange Poke Sauce and sprinkle with spring onion and sesame seeds
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