Tropical Haystack Bowls with Creamy Gravy and Crispy Chickpeas

Inspired by a classic mid-century potluck favorite, these build-your-own bowls reimagine the retro Hawaiian “pile-it-high” dish-no passport required. Fluffy rice is layered with colorful veggies, sweet pineapple, creamy gravy and crunchy chickpeas for a nostalgic meal that’s playful, comforting and full of flavor.

This recipe is all about customization. Set out all the toppings and let everyone create their perfect bowl. It’s a fun, interactive dinner that’s sure to become a family favorite.

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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 Chopped Chicken BreastView 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

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 make this recipe vegetarian?

Yes! Simply omit the chicken breast and add extra chickpeas or your favorite plant-based protein.

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 use a different grain instead of rice?

Absolutely! Quinoa, couscous or cauliflower rice would work well as a base.