Baby Led Weaning · Comfort Food · Dairy-free option · Dressings & Sauces · Main Dishes · Quick Meals · Recipes · Vegetarian

Chickpea Broccoli Rice Bowl.

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In the Clark (I’m still getting used to calling myself that and I’ve only been married a year and a half!) household, we love our rice dishes – stir fry, curry, rice bowls…you name it, we love it!  Bryan and I could eat Thai food every day if we had the chance.  And Miss Lucy is well on her way to following in our footsteps! That kid can chow down on rice and veggies and it makes her momma so proud. 🙂

I made this dish last week when I was trying to think of a new and exciting way to make a rice bowl or stir fry.  Admittingly, it’s not super exciting, but it’s still delicious! And most definitely worth sharing with y’all.

This Chickpea Broccoli Rice Bowl is packed with plant protein, roasted veggies, and a delicious peanut sauce. Great for adults and kiddos! You can even use it for Baby Led Weaning (once baby has a good pincher grasp and has been eating solids for awhile).

If you’re not a chickpea fan (first of all, you’re crazy!), you could totally use tofu, chicken, or fish instead.  I’m not too sure any other bean substitute would be good, but you could try it! And please let me know if you do! It would even taste good with just the veggies and rice, but then you’re losing out on a lot of protein.

Chickpea Broccoli Rice Bowl.
Yield: Serves 3-4
adapted from Hummusapien

Ingredients

For the bowl:

  • 1 T olive oil
  • 2 heads broccoli, chopped
  • 2 medium carrots, chopped
  • 1 (15oz) can chickpeas
  • 2.5 cups cooked brown rice

For the sauce:

  • 1/4 cup almond milk
  • 1/4 cup creamy peanut butter
  • 1 T + 1 tsp tamari (or soy) sauce
  • 1 T pure maple syrup
  • pinch red pepper flakes

Directions

  1. Preheat oven to 400F. Line a baking sheet with a Silipat or parchment paper. Place chickpeas, broccoli, and carrots on baking sheet. Season with olive oil and a good pinch of pepper, stirring to combine.
  2. Roast for 15-20 minutes, stirring halfway through.
  3. Meanwhile, cook your rice. I used Trader Joe’s frozen brown rice, which made it super easy!
  4. Place peanut butter in a medium bowl and microwave for about 20 seconds (optional, but this will make it easier to stir). Add almond milk, soy sauce, maple syrup, and red pepper flakes. Whisk until smooth.
  5. Assemble bowls by placing grains at the bottom topped with veggie mixture and plenty of peanut sauce.

Okay, I have a busy week coming up so you probably won’t hear from me for awhile- my mom is flying in today and we have to prep for Lucy’s first birthday! I know, can y’all believe it?! Our sweet baby girl will be ONE on Saturday! I promise to share pictures. 🙂 HAVE A GREAT WEEK.

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