Hawaiian Haystack Bowl with Turkey and Crispy Chickpeas

This build-your-own bowl takes inspiration from a classic potluck favorite, layering fluffy rice with seasoned turkey, roasted chickpeas, fresh vegetables and sweet pineapple. A creamy gravy ties it all together, while crispy fried onions and shredded coconut add crunch and texture.

Perfect for a fun family dinner, everyone can customize their plate with their favorite toppings. The combination of savory, sweet and tangy flavors makes this a memorable meal that’s as playful as it is delicious.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Shredded CoconutView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit Mandarin OrangeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

8 ounce PineappleView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, drain and rinse chickpeas. Toss on a baking sheet with a large drizzle of olive oil, salt and pepper. Roast on top rack until browned and crispy, 18-20 minutes. Meanwhile, wash and dry produce. Halve tomatoes. Trim and thinly slice scallions. Slice celery into ¼-inch-thick pieces. Peel oranges and cut wedges into bite-size pieces. Drain pineapple.
3. Melt 2 TBSP butter (4 TBSP for 4 servings) in a medium pan over medium heat. Sprinkle flour over butter and cook, stirring, until combined and lightly browned, 30-60 seconds. Slowly whisk in ⅔ cup water (1¼ cups for 4) and stock concentrates until smooth. Bring to a boil, then reduce to a simmer. Cook, whisking frequently, until thickened, 1-3 minutes. Taste and season with salt and pepper if desired. Remove from heat. For thinner gravy, whisk in another splash of water.
4. Fluff rice with a fork. Divide rice between shallow bowls; spoon gravy over top. Serve roasted chickpeas, tomatoes, scallions, celery, oranges, pineapple, cheddar, coconut, crispy fried onions and sweet soy glaze family style so everyone can build their own bowl.

Recipe Tips

FAQ

Can I use brown rice instead of white rice?

Yes, but adjust the cooking time and water amount according to the package instructions for brown rice.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and gravy gently and enjoy toppings cold or at room temperature.

Can I make this dish dairy-free?

Absolutely. Use a dairy-free butter substitute and omit the cheddar cheese or replace with a vegan alternative.