Korean BBQ Chickpea Bento Bowls
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Sweet Peas and Saffron · by Annie Holmes★ 5.0 (1)

Korean BBQ Chickpea Bento Bowls

NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 27%
CARBS 63G68% OF CAL
10G FIBER44G OTHER9G TOTAL SUGAR
FAT 8G19% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Buddha bowls with seasoned chickpeas as the Korean BBQ-style protein, served over rice with roasted vegetables and fresh toppings. Entirely plant-based and quick to prepare.

mainkoreanbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 3 tablespoons tamari
  • 2 tablespoons water
  • 2 tablespoons tomato sauce
  • 2 teaspoons coconut sugar ((or honey))
  • 1/4 teaspoon ground ginger
  • 1 teaspoon minced garlic
  • 1/4 teaspoon pepper
  • 1 tablespoon sesame oil
  • 2 tablespoons chopped red onion ((or green onion))
  • 3/4 cup uncooked rice
  • 15 oz can of chickpeas ((drained and rinsed))
  • 1 cup brussels sprouts ((shredded))
  • 1 zucchini ((cut into ribbons))
  • 1 carrot ((cut into ribbons))
  • 1 cup grape tomatoes ((cut in half or leave whole for meal prep))
  • 1/2 lime ((juiced))
  • 1 tablespoon sesame seeds
  • 1/2 tablespoon red pepper flakes
  • fine sea salt
  • pepper
  • 1 cup microgreens ((or sprouts; add fresh for meal prep))
PREP
10M
SODIUM
1330MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.