Vegan Chickpea Teriyaki Meal Prep Bowls
This recipe for Chickpea Teriyaki bowls with crunchy broccoli and savory soy sauce is a quick, easy and healthy idea for vegan meal prep.
Nutrition Facts
370 kcalCalories
12 gProtein
82 gCarbs
1 gFat
Ingredients
Instructions
In a medium pan or pot, whisk together the water, soy sauce, corn starch, ginger, red pepper flakes, garlic powder, and onion powder.
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Continue Reading at Karissasvegankitchen →Chef's Notes
For a simplified and even faster version, you can use a 16-ounce bag of frozen broccoli.
This recipe will keep in the fridge for up to 3-4 days.
For super quick rice, try Instant Pot Rice!
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Reviews from the Original Source
I'm not a big fan of reheating corn starch sauces but this tastes great. Made it with chickpeas for me and pineapple chicken meatballs for my meat eating husband and we both liked it! I'll be making it again with maybe a substitution for the corn starch.
Oh wow I LOVED this. Tomorrow will be my fourth day of eating it in a row, and I gotta say I'm really tempted to make it again. I'm so glad I get emails with your new recipes or I might never have seen this. Can't wait for the next email!
This was absolutely delicious!! I steamed my broccoli, and we ate it over quinoa. So healthy and yummy!!
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