Teriyaki Chickpea Bowls

I get it, it’s so hard to be inspired in the kitchen and sometimes we can easily fall into food ruts. With summer over and the kids back at school I am feeling so creative in the kitchen and I am really excited to get you fired up to switch things up and get cooking.

I love sharing recipes that are simple to make the criteria is that they should have 10 ingredients or less, ingredients that people have on hand in their kitchen, have two or less pots/pans and can be made in under 30 minutes. This recipe comes together so easily, and it’s really versatile, I actually created it two ways one with chickpeas and one with chicken so you can make the version that best suits your nutritional goals and needs. Feel free to get creative and add in your favourite veggies, the more the merrier!

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Teriyaki Chickpea Bowls 

Makes 4-5 servings

Ingredients

1 tablespoon avocado oil

4 cups cooked chickpeas (or 2 cans)

½ yellow onion, diced

3 cloves garlic, minced

4 cups broccoli, chopped

1 yellow pepper, diced

1 red pepper, diced

1/3 cups + 2 Tablespoons Tamari or soy sauce

2 tablespoons coconut sugar

1 tablespoon sesame oil

½ tablespoon rice vinegar

2 tablespoons cornstarch

1-3 tablespoons sesame seeds

Cooked rice, cauliflower rice or quinoa

Directions

1.     In a large frying pan over medium heat add avocado oil, garlic and onion sauté for 1-2 minutes.

2.     Add in broccoli and peppers, sauté for another 3-5 minutes.

3.     Meanwhile make sauce in a small bowl by adding tamari (or soy sauce) coconut sugar, sesame oil, rice vinegar and cornstarch. Stir well to combine.

4.     Drain and rinse chickpea well and place in frying pan with vegetables.

5.     Add sauce to frying pan and stir well to coat and allow sauce to thicken another 3-5 minutes.

6.     Serve in bowl with cooked rice, cauliflower rice or quinoa. Garnish with sesame seeds and option to add microgreens.

 

Teriyaki Chicken Bowls

Makes 4-5 servings

Ingredients

1 tablespoon avocado oil

2 lbs. boneless skinless chicken thighs (or 4 boneless skinless chicken breast) cubed

½ yellow onion, diced

3 cloves garlic, minced

4 cups broccoli, chopped

1 yellow pepper, diced

1 red pepper, diced

1/3 cups + 2 Tablespoons Tamari or soy sauce

2 tablespoons coconut sugar

1 tablespoon sesame oil

½ tablespoon rice vinegar

2 tablespoons cornstarch

1-3 tablespoons sesame seeds

Cooked rice, cauliflower rice or quinoa

Directions

1.     Cut chicken into bite sized cubes and set aside. Prepare vegetables cut broccoli into small florets and peppers into cubes.

2.     In a large frying pan over medium heat add avocado oil, garlic and onion sauté for 1-2 minutes then add chicken and cook until cooked though.

3.     Meanwhile make sauce in a small bowl by adding tamari (or soy sauce) coconut sugar, sesame oil, rice vinegar and cornstarch. Stir well to combine.

4.     Once chicken is cooked through add broccoli and peppers and cook 3-5 minutes until soften.

5.     Add in sauce and cook another 3-5 minutes until sauce thickens up and all chicken and vegetables are well coated.

6.     Serve in bowl with rice, cauliflower rice, quinoa and garnish with sesame seeds and microgreens.

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If you make this recipe tag me in your creations or let me know what you think, I always love feedback so I can refine and improve recipes. I also love seeing your creations and variations with each dish. Sharing is caring, if you enjoyed this recipes, I would love it if you could share with others who you think would enjoy it too!

Happy Meal Prep Sunday Friends,

xo

Pam

Speaking of sharing…….I just picked up so many fresh microgreens from Dripline Farms they are so delish I had to share. I love their story, they just started growing greens to add nourishment to their family, some weeks they had extra and started sharing with friends and family. Not long after people were requesting orders so they decided to package and share. They are passionate about helping other fam’s add more nutrients and yumminess into their life. Love it! If you are in the area give them a call and grab some greens.

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