Korean BBQ Chickpea Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A nourishing grain bowl with roasted vegetables, chickpeas, and quinoa dressed in a Korean-inspired ginger-soy sauce. Light yet satisfying, these bowls work well for meal prep and accommodate plant-based diets.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 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, (rinsed and drained)
- 1 cup halved Brussels sprouts, (ends trimmed)
- 2 cups cooked quinoa or rice
- 1 zucchini, (ribbon cut)
- 1 carrot, (ribbon cut)
- 1 cup sliced grape tomatoes
- 1 large avocado, (sliced)
- 1/2 lime, (juiced)
- 2 teaspoons sesame seeds
- Fresh cilantro
- Dash crushed red pepper flakes, (optional)
- Salt and pepper, (to taste)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1588mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1384mg
- Calcium
- 159mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1588MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.