Korean BBQ Chickpea Bowls

Serves: 3 Save

Ingredients (25)

  • For the sauce, chickpeas, and Brussels sprouts:
  • 3 tablespoons tamari
  • 2 tablespoons water
  • 2 tablespoons tomato sauce
  • 2 teaspoons honey or coconut sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 1 teaspoon minced garlic
  • 1 tablespoon sesame oil
  • 3 tablespoons chopped green onion
  • 15 ounces chickpeas,
  • 1 cup halved Brussels sprouts,
  • For the Bowls:
  • 2 cups cooked quinoa or rice
  • 1 zucchini,
  • 1 carrot,
  • 1 cup sliced grape tomatoes
  • 1 large avocado,
  • For the Toppings:
  • 1/2 lime,
  • 2 teaspoons sesame seeds
  • Fresh cilantro
  • Dash crushed red pepper flakes,
  • Salt and pepper,
  •  

Directions

Learn how to make this recipe at Two Peas & Their Pod

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