Meal Prep Friendly: Teriyaki Chickpeas with Sesame Broccoli + Rice

Photo by Amy Angelo

Friends! This might be my favorite EASY meal prep dinner! This dish literally comes together in less than 20 minutes hands on time, holds amazing (honestly I think it gets better with age), and is jam packed with nutrition — really a complete + satisfying meal.

Simply saute up some veggies, add cooked chickpeas, coconut aminos teriyaki sauce, let simmer and voila you have the perfect Chinese style take out dish to serve over rice and veggies.

I hope you enjoy this recipe!

Cheers,

katie :)

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Yield: 3-4 servings

Teriyaki Chickpeas with Sesame Broccoli + Rice

• 1 cup grain of choice (quinoa, rice, etc.…)

• Oil of choice

• 1 medium red onion, small dice

• 2 medium carrots, small dice

• 1 red bell pepper, small dice

• 1 tablespoon freshly grated ginger

• 2 (15 ounce) cans of chickpeas, drained + rinsed or 3 cups freshly cooked chickpeas

• ¾ cup teriyaki coconut aminos or traditional coconut aminos

• 1 teaspoon toasted sesame oil

• 2 green onions, finely diced

• 2 cups blanched broccoli florets, see tips below

• Optional garnishes: shredded carrots, avocado, snap peas, toasted nuts, sesame seeds, Sriracha drizzle

1. Cook grain according to package directions.

2. Heat a medium pot over medium low heat. Once hot, cover the bottom of the pot with oil. Once oil is hot add onion. Sauté until onion is fragrant, about 5 minutes.

3. Add carrots, bell pepper, and ginger, sauté for an additional 10 minutes or until vegetables start to soften.

4. Add chickpeas and coconut aminos to pot. Simmer for 30 minutes or until most of the liquid is absorbed. Add toasted sesame oil and green onions. Remove from heat.

5. Serve chickpeas over cooked grain, blanched broccoli, and desired garnishes.

Chef’s Tips:

Blanching Vegetables: An amazing technique to prep and cook vegetables that will last all week and keep their vibrant color. Add them to salads, stir-fries, or eat them as snacks. Broccoli, cauliflower, carrots, and green beans are all good choices for blanching.

HOW TO BLANCH:

1. Clean and cut vegetables into desired size. Bring a pot of water large enough to accommodate the vegetables to boil.

2. Prepare a large bowl with ice and water; set aside.

3. Add vegetables to boiling water, cook until vegetables are to desired cooked level, I like 1-2 minutes for vegetables like broccoli as I like them to still be a little crunchy.

4. Drain vegetables and add to ice bath, which will stop the vegetables from continuing to cook and will keep their vibrant color.

5. After a few minutes in the ice bath, drain and place in Tupperware containers until ready to enjoy.

Photo by Amy Angelo