Healthy meal prep bowls that you can make on Sunday so you have lunch all week! Chickpeas, pineapple, and broccoli are mixed in with a naturally-sweetened teriyaki sauce to add nutrition and variety to lunchtime. This recipe is completely vegan and oil-free.
First, cook the rice according to the package instructions. Cook the broccoli to your preference - I love to either steam it or roast it.
In a medium pot, add 1 cup of water, soy sauce, ground ginger, garlic powder, onion powder, red pepper flakes, and pineapple juice. Whisk and let the sauce get warm over medium heat.
Mix together the cornstarch and 3 tbsp of water to make a slurry. Slowly pour into the sauce pot while whisking. Make sure the sauce is NOT simmering yet when you add the slurry.
Now, you can bring your sauce to a simmer until it is thickened.
Remove the sauce from the stove and stir in the pineapple chunks, chickpeas, and the cooked broccoli.
Add the teriyaki and cooked rice to your meal prep containers (cover with an airtight lid) and store in the fridge for up to 5 days.
*For the broccoli, you can also use a 16 oz bag of frozen broccoli. **I buy the pineapple chunks in a can to make life easier.Cook time is based on white rice, this will increase to about 45 minutes if you're using brown rice.Adapted from my chickpea teriyaki in pineapple bowls recipe.