Name: Roasted Chickpea and Vegetable Stir Fry with Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Canned Chickpeas; 0.33 cup Cooked Brown Rice; 1 cup Broccoli Florets; 0.5 cup Red Bell Pepper, chopped; 1 clove Garlic, minced; 1 teaspoon Fresh Ginger, grated; 0.5 teaspoon Olive Oil; 2 teaspoons Tamari; 1 tablespoon Nutritional Yeast; 0.5 teaspoon Sesame Seeds

Roasted Chickpea and Vegetable Stir Fry with Brown Rice

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

YOUR SOLIN GENERATED RECIPE

Roasted Chickpea and Vegetable Stir Fry with Brown Rice

Oven-roasted chickpeas and garden vegetables tossed in a zesty ginger-tamari glaze, served over nutty brown rice with a sprinkle of toasted sesame seeds.

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NUTRITION

Protein

16.5g

Fat

6.7g

Carbs

50.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Canned Chickpeas

0.33 cup Cooked Brown Rice

1 cup Broccoli Florets

0.5 cup Red Bell Pepper, chopped

1 clove Garlic, minced

1 teaspoon Fresh Ginger, grated

0.5 teaspoon Olive Oil

2 teaspoons Tamari

1 tablespoon Nutritional Yeast

0.5 teaspoon Sesame Seeds

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the rinsed chickpeas with olive oil and a pinch of salt, then roast for 20 minutes until they reach a light crunch.
3
While chickpeas roast, steam or lightly sauté the broccoli and bell peppers in a splash of water until tender-crisp.
4
Whisk together the tamari, minced garlic, and grated ginger in a small bowl to create the stir-fry glaze.
5
Add the cooked brown rice and roasted chickpeas to the pan with the vegetables.
6
Pour the sauce over the mixture and stir in the nutritional yeast, cooking for 2 minutes until everything is well coated and fragrant.
7
Serve warm in a bowl finished with a sprinkle of toasted sesame seeds.