
Korean BBQ Chickpea Bowls
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,
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Directions
Learn how to make this recipe at Two Peas & Their Pod