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Teriyaki Chickpea Bowl

Teriyaki Chickpea Bowl

Are you looking for a quick and easy lunch or dinner option? Check out this Teriyaki Chickpea Bowl! It’s simple to make and delicious. Plus, it’s packed with protein and fiber, so it’ll keep you feeling full for hours. Give it a try today!

Recipe

SAUCE

2 Tbsp Arrowroot

1 Tbsp sesame seeds

1/2 cup coconut aminos

2 Tbsp rice vinegar

2 Tbsp pure maple syrup

1 tsp minced garlic

1 tsp ginger paste

1/4 cup filtered water

BOWL

1/2 cup chopped green onion

2 cans chickpeas, drained & rinsed

1 (16oz) bag frozen broccoli

3 cups cooked rice or cauliflower rice

How to Prepare

Make sure to have cooked your rice according to package instructions.

To make sauce, in a small saucepan add all the sauce ingredients except the arrowroot and sesame seeds.

Once it comes to a boil, take a small amount of the liquid out and whisk it together with the arrowroot. Add it back after whisked to prevent any clumps.

Continue to heat until thickened to your preference, stir in the sesame seeds.

Preheat oven to 400F degrees and line a baking sheet with parchment paper. Add the broccoli and bake for 20 minutes.

While it’s baking, mix the chickpeas, green onion and sauce in a skillet over medium heat for 5 minutes.

To assemble the bowl, add about 1/4 of the rice, 1/4 of the chickpeas and 1/4 of the broccoli in a bowl. Sprinkle sesame seeds over top and enjoy!

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