Creamy Chickpea and Edamame Stir-Fry with Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chickpea and Edamame Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Edamame Stir-Fry with Brown Rice

Sautéed edamame and chickpeas tossed in a velvety tahini-yeast sauce, served over warm brown rice for a satisfying bowl with a nutty aroma.

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NUTRITION

488kcal
Protein
41.0g
Fat
14.3g
Carbs
57.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Shelled Edamame

1/3 cup Canned Chickpeas

3 tablespoons Nutritional Yeast

1/4 cup Cooked Brown Rice

1 teaspoon Tahini

1 cup Fresh Spinach

1 tablespoon Coconut Aminos

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PREPARATION

  • 1

    Heat a large non-stick skillet over medium heat and add the chickpeas and edamame.

  • 2

    Sauté for 5-7 minutes until the edamame is bright green and the chickpeas are slightly golden and heated through.

  • 3

    Add the fresh spinach to the pan and stir for 1-2 minutes until just wilted.

  • 4

    In a small bowl, whisk together the tahini, nutritional yeast, coconut aminos, and a tablespoon of warm water to create a smooth, creamy sauce.

  • 5

    Pour the sauce over the vegetables and legumes in the skillet, tossing well to coat every piece evenly.

  • 6

    Serve the mixture immediately over the warm brown rice, finishing with a dash of black pepper if desired.

Creamy Chickpea and Edamame Stir-Fry with Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chickpea and Edamame Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Edamame Stir-Fry with Brown Rice

Sautéed edamame and chickpeas tossed in a velvety tahini-yeast sauce, served over warm brown rice for a satisfying bowl with a nutty aroma.

NUTRITION

488kcal
Protein
41.0g
Fat
14.3g
Carbs
57.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Shelled Edamame

1/3 cup Canned Chickpeas

3 tablespoons Nutritional Yeast

1/4 cup Cooked Brown Rice

1 teaspoon Tahini

1 cup Fresh Spinach

1 tablespoon Coconut Aminos

PREPARATION

  • 1

    Heat a large non-stick skillet over medium heat and add the chickpeas and edamame.

  • 2

    Sauté for 5-7 minutes until the edamame is bright green and the chickpeas are slightly golden and heated through.

  • 3

    Add the fresh spinach to the pan and stir for 1-2 minutes until just wilted.

  • 4

    In a small bowl, whisk together the tahini, nutritional yeast, coconut aminos, and a tablespoon of warm water to create a smooth, creamy sauce.

  • 5

    Pour the sauce over the vegetables and legumes in the skillet, tossing well to coat every piece evenly.

  • 6

    Serve the mixture immediately over the warm brown rice, finishing with a dash of black pepper if desired.