Vegan Teriyaki Chickpea Bowl
This vegan teriyaki chickpea bowl is a meatless version of teriyaki chicken served with roasted broccoli and rice. It's easy, healthy, gluten-free, dairy-free, and kid-approved!
Ingredients
Teriyaki Sauce
- 1.5-2 tbsp cornstarch
- 1 tbsp sesame seeds
- ½ cup soy sauce (or tamari for gluten-free)
- 2 tbsp vinegar
- 2 tbsp pure maple syrup
- 1 tsp minced garlic
- 1 tsp ginger paste
- ¼ cup water
Chickpea Bowl
- ½ cup chopped green onion
- 2 cans chickpeas
- 16 oz bag frozen broccoli (or 4 cups fresh florets)
- 1.5 cups rice
Instructions
Teriyaki Sauce
- In a small saucepan, heat the soy sauce, garlic, ginger, vinegar, maple syrup, and water.
- Once it comes to a boil, take a small amount of the liquid out and whisk it together with 1.5 tbsp corn starch. Add it back to the saucepan after it's whisked together preventing any lumps.
- Continue to heat until it thickens to your liking, but if stays too thin, repeat the step with an additional ½ tbsp of corn starch. Then remove from heat.
- Stir in sesame seeds, and the sauce is complete.
Chickpea Bowl
- Preheat oven to 450°F. If using fresh broccoli, use 425°F.
- Line a baking sheet and spread broccoli florets (fresh or frozen on the sheet).
- Bake for 20 minutes.
- While it's baking, mix together the canned chickpeas, green onion, and teriyaki sauce in a skillet. Heat on medium heat for about 5 minutes.
- Cook the rice in a rice cooker, or boil in a small saucepan for about 18 minutes. Remove from heat and leave sitting for an additional 10 minutes.
- Assemble the bowl. Use about ¾ cup rice, ¼ of the chickpeas, and ¼ of the broccoli in a bowl. Optional: sprinkle sesame seeds over the chickpeas.
- Enjoy. Store any leftovers in the fridge for up to 3 days in air tight containers.
Nutrition
Serving: 1bowlCalories: 367kcalCarbohydrates: 76gProtein: 12gFat: 2gSaturated Fat: 1gSodium: 1666mgPotassium: 566mgFiber: 5gSugar: 9gVitamin A: 831IUVitamin C: 104mgCalcium: 118mgIron: 3mg
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