Broccoli and Chickpea Rice Bowl (From 86 lemons)
This vegan and gluten-free dish will keep you full and energized! This simple dish is perfect for meal prepping and easy weeknight dinners.

Total Time: 10 minutes    
Yields 6 servings

4 cups broccoli florets
2 cups cooked brown rice
1 15oz can of garbanzo beans (chickpeas), drained, rinsed and patted dry
1/2 cup sliced green onions
1/4 cup sliced almonds
1/4 cup chopped cilantro

Dressing Ingredients
1 Tbsp fresh lemon juice
2 Tbsp pineapple juice
2 Tbsp Dijon mustard
1 Tbsp olive oil
1 tsp Tamari
1 small garlic clove, minced
1/4 tsp red pepper flakes
Salt and pepper to taste

1. Steam broccoli for 3-5 minutes, just until tender. Add broccoli, rice, chickpeas, green onions, and almonds to a large bowl. Set aside.

2. Add all dressing ingredients to a small bowl and whisk with a fork until well combined. Drizzle dressing over rice mixture and toss to coat. Season with salt and pepper as desired. Sprinkle chopped cilantro on top and serve warm.

Nutrition (per serving): Calories 238, Protein 7.9 g, Sodium 421 mg, Cholesterol 0 mg, Total Carbohydrate 38 g (Dietary fiber 7 g, Sugars 0.7 g), Total fat 6.5 g (Saturated fat 0.6g)


Instagram: @ninathefooddoc


Popular Posts