YOUR SOLIN GENERATED RECIPE
Creamy Chickpea and Edamame Stir-Fry with Brown Rice
Savor this hearty vegan stir-fry featuring tender chickpeas and vibrant edamame tossed with lightly sautéed red bell pepper, onion, garlic, and ginger. Silky coconut milk gives the dish a creamy finish, perfectly complementing the nutty brown rice. This dish harmonizes textures and flavors in a colorful, nutritious plate that hits your protein goals while keeping calories in check.
INGREDIENTS
1 cup Chickpeas (165g)
1/2 cup Shelled Edamame (78g)
150g Firm Tofu
1/4 cup Cooked Brown Rice (50g)
2 tbsp Light Coconut Milk
1/2 medium Red Bell Pepper
1/4 medium Onion
1 clove Garlic
1 tsp Fresh Ginger
1 cup Spinach
1 tsp Olive Oil
PREPARATION
Rinse and drain the chickpeas if using canned, and set aside.
Press the firm tofu gently to remove excess water and cut into bite-sized cubes.
Heat olive oil in a non-stick skillet over medium heat. Add finely chopped onion, minced garlic, and grated ginger, and sauté until fragrant and slightly softened.
Add the cubed tofu and sauté until lightly golden on all sides.
Stir in the chickpeas and edamame, and cook for another 2-3 minutes.
Add the sliced red bell pepper and spinach, and cook until the spinach wilts and the pepper softens, about 2 minutes.
Pour in the light coconut milk to create a creamy texture; stir well to combine all ingredients.
In a separate pot, warm the pre-cooked brown rice if needed.
Adjust seasoning with salt and pepper to taste, then gently fold in the brown rice.
Serve hot as a balanced, flavorful vegan dinner.