It can be hard to stay 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. One of my favourite ways to get out of a food rut is to take a basic recipe and add a different sauce or spin on it. This Teriyaki Chickpea Bowl is saucy, aromatic and so full of flavour and nutrients. Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled with a glaze of soy sauce, mirin and sugar. This recipe switched up the traditional Teriyaki sauce up by adding sesame oil and rice vinegar. Both of these ingredients add so much flavour which allows me to use less sugar, for this recipe I use coconut sugar because it is less processed and my go to when I use sugar in recipes. If you do not have coconut sugar you could substitute for brown sugar.
You might be asking what’s the difference between coconut and brown sugar? The biggest difference is how and what they are made of, coconut sugar is made from the nectar of coconut palm tree flowers, and brown sugar is made from cane sugar, just like white sugar. At the end of the day, coconut sugar is still sugar and should not be over consumed as you can see in this recipe only 2 tablespoons are used for the entire recipe.
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, aim for a rainbow of colours for a wide variety of nutrients.
This recipe is:
- Plant-based (Vegan)
Teriyaki Chickpea Bowls
Makes: 4-5 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
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
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.
If you make this recipe I would love to hear what you think in the comments below. As always sharing is caring, if you know someone who would love this recipe I would so appreciate you sharing it with them.
Happy Meal Prep Sunday,