Teriyaki Chickpea Rice Bowl
View original ↗
Running on Real Food · by Deryn Macey★ 5.0 (9)

Teriyaki Chickpea Rice Bowl

NUTRITION · PER SERVING25M COOK
CAL 31%·PRO 40%
CARBS 96G62% OF CAL
13G FIBER29G SUGAR55G OTHER
FAT 17G24% OF CAL
3G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy teriyaki chickpeas served over rice with stir-fried vegetables and topped with ginger peanut sauce. This addictive vegan bowl is full of flavor and texture.

mainbowlstir frybeansdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • ¼ cup tamari (60 mL)
  • ¼ cup maple syrup (60 mL)
  • 1 tbsp rice wine vinegar (15 mL)
  • 1 tbsp mirin (15 mL)
  • 1 tsp fresh ginger (grated)
  • 2 cloves garlic (grated)
  • ¼ cup water (60 mL)
  • 2 tsp cornstarch
  • 1 540 mL can chickpeas, drained and rinsed (approx. 2.5 cups)
  • 1/3 cup green onions (thinly sliced)
  • 1/4 cup all-natural peanut butter (60 g)
  • 1 tbsp tamari (15 mL)
  • 2 tsp fresh ginger (grated)
  • 1 clove garlic (grated)
  • 1 tbsp rice vinegar (15 mL)
  • 2 tsp sesame oil (10 mL)
  • 1 tbsp maple syrup (15 mL)
  • 1 tsp sambal oelek or chili garlic paste (optional, for heat (5 mL))
  • 2-5 tbsp warm water
  • pinch of salt (if needed (omit if using salted peanut butter))
  • 2 tsp sesame oil
  • 2 cups snap peas (227 g)
  • 2 carrot (peeled, then cut into matchsticks (300 g))
  • 1 red bell pepper (thinly sliced (140 g))
  • 1 tsp sesame seeds
  • 3 cups cooked rice
  • thinly sliced green onions (for topping)
  • sesame seeds (for topping)
PREP
10M
SODIUM
1895MG
ESTIMATE
COMPLETE

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