Recipes

Cooking Times

Ready in: 25 minutes
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients

• 1 (15-ounce) can chickpeas, rinsed and patted dry
• 1 bag Roaster Carrots
• 2 tbsps toasted sesame oil, divided
• 1/2 tsp pink salt
• 1/4 tsp black pepper
• 2 tbsps white miso paste
• 2 tbsps pure maple syrup
• 1 tbsp rice vinegar
• t tsp fresh ginger, grated
• 1 1/2 cups frozen shelled edamame, thawed
• 2 cups cooked rice
• 1 tbsp sesame seeds, toasted

Directions

1. Preheat the air fryer to 400°F.
2. Toss the chickpeas and carrots with the sesame oil, salt and pepper until
   evenly coated.
3. Air fry 20-25 minutes, shaking the basket twice, until the carrots are
   caramelized at the edges and the chickpeas are golden.
4. While they cook, whisk the miso paste, maple syrup, rice vinegar and
   ginger together in a large bowl until smooth.
5. Add the carrots, chickpeas and edamame to the bowl and toss until
   everything is coated.
6. Spoon the rice into bowls and top with the carrot mixture, then sprinkle
   with sesame seeds.

This recipe was developed by Miriam Hahn.