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THINK IN THE BOX

CHICKPEA BROCCOLI
BUDDHA BOWL

We're heating things up with this one!

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If you are looking for something healthy for dinner or a quick lunch, look no further! 

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Add rice to make the meal a little heavier, or keep it as a salad, the choice is yours! 

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INGREDIENTS

  • 15 ounces of chickpeas (drained and rinse)

  • 2 heads of broccoli, chopped into florets

  • 3 medium carrots, chopped

  • 1 tablespoon extra virgin olive oil

  • salt and freshly ground pepper

  • 2 cups of brown rice (optional)

sauce

  • 1/4 cup of natural creamy peanut butter

  • 1/4 cup almond milk

  • 1 tablespoon and 1 teaspoon reduced sodium soy sauce

  • 1 tablespoon and 1 teaspoon pure maple syrup

  • splash of lime juice or rice vinegar

  • 1 teaspoon minced ginger and a pinch of red pepper flakes

INSTRUCTIONS

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1. Preheat oven to 400F. Line a baking sheet with a Slipat or parchment paper. Place chickpeas, broccoli and carrots on baking sheet. Season with olive oil and a good pinch of salt and pepper, stirring to combine.

 

2. Roast for 20-25 minutes, stirring halfway through. 

 

3. Meanwhile, cook your grains. We used frozen brown rice which makes life a little easier!

 

4. Place peanut butter in a medium bowl and microwave for about 20 minutes. Add almond milk, soy  sauce, maple syrup, ginger and red pepper flakes and whisk until smooth. 

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5. Assemble bowls by placing grains at the bottom topped with veggie mixture and PLENTY of peanut sauce! 

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