For ToppingGrated or Chopped Carrots/ Cucumbers/ Bean sprouts/ Cilantro
Make the Sriracha Sauce:
Combine all the ingredients for the sauce in a blender and blend until smooth. Taste and adjust the soy sauce or sriracha as needed. This sauce can be made up to 3 days in advance. Store it in an airtight container in the fridge until ready to use.
Assemble the Buddha Bowl:
Heat oil in a skillet on medium flame. Add the bok choy and cook till lightly browned and slightly tender. Season with salt and pepper. Remove onto a plate and set aside.
Add the chickpeas to the same skillet to warm them through. Add some of the sauce and mix well to evenly coat them.
Divide the rice between the serving bowls. Top it with the spicy chickpeas, broccoli and the other toppings. Drizzle generously with Sriracha sauce and serve right away. Enjoy!!