Vegan Teriyaki Chickpea Bowl | Protein-Packed Meal Prep
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This recipe makes one serving.
Bowl Ingredients:
2 oz of chickpeas (skin removed)
75 g of cooked basmati rice
50 g of broccoli (chopped)
3 cloves of garlic (minced)
1/2 tbsp of extra virgin olive oil
1/4 tsp garlic powder
1/4 tsp black pepper
1/4 tsp paprika
Teriyaki Sauce Ingredients:
2 tbsp of soy sauce (or sub for tamari)
1 tbsp of mirin
1/2 tbsp of rice vinegar
1/2 tbsp of brown sugar
1 tsp of corn starch
3 cloves of garlic (minced)
Teriyaki Sauce Recipe:
In a bowl mix together all of the ingredients.
Set aside for later.
Bowl Recipe:
In a pan, pre-heat the olive oil over medium heat.
Meanwhile, in a bowl, mix together the skinless chickpeas, garlic powder, black pepper, and paprika. Set aside for later.
Once the oil is warm, add the garlic. Cook until fragrant.
Then, add the broccoli. Sprinkle some pepper and garlic powder (to taste). Stir fry until the broccoli is tender.
Add the seasoned chickpeas and stir fry for about 1 minute.
Finally, add the homemade teriyaki sauce and mix it with the rest of the ingredients until everything is thoroughly coated. At this point, you’ll also notice the teriyaki sauce begin to thicken.
Top over your basmati rice and enjoy!
Meal Prep Storage Tips:
Only cook up enough rice to last you 1-2 days. Beyond this, the rice will no longer be good.
Store the teriyaki chickpeas and broccoli in a separate container from the prepped basmati rice to maintain freshness.
Prep only 2-3 days at a time. This will help maintain the freshness while also giving you flexibility to eat something else throughout the week for variety.
