Vegan Chickpea Teriyaki Meal Prep Bowls
by Karissa's Vegan Kitchen
This recipe for Chickpea Teriyaki bowls with crunchy broccoli and savory soy sauce is a quick, easy and healthy idea for vegan meal prep.
Servings: 4
Calories: 370kcal
Ingredients
- 4 cups cooked rice
- 1 cup water
- 1/3 cup soy sauce
- 1½ tablespoon corn starch
- ¼ teaspoon ginger
- ¼ teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 head broccoli cut into bite-sized florets
- 1 (15-ounce) can chickpeas drained and rinsed
- 1 (8-ounce) can crushed pineapple
Instructions
- In a medium pan or pot, whisk together the water, soy sauce, corn starch, ginger, red pepper flakes, garlic powder, and onion powder.
- Mix in the broccoli, chickpeas, and pineapple.
- Bring to a simmer on medium heat. Reduce heat to medium-low and let simmer for about 8-10 minutes, or until the broccoli is tender. Add more water if needed.
- Enjoy over rice.
Notes
- For a simplified and even faster version, you can use a 16-ounce bag of frozen broccoli.
- This recipe will keep in the fridge for up to 3-4 days.
- For super quick rice, try Instant Pot Rice!
Nutrition
Calories: 370kcal | Carbohydrates: 82g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 1139mg | Potassium: 770mg | Fiber: 7g | Sugar: 23g | Vitamin A: 1055IU | Vitamin C: 149mg | Calcium: 119mg | Iron: 2mg