You will love these easy and healthy chickpea bowls! They are great for lunch or dinner!
Recipe from Two Peas & Their Pod
4.41 from 5 votes
Prep Time 10mins
Cook Time 20mins
Total Time 30mins
For the sauce, chickpeas, and Brussels sprouts:
2teaspoonshoney or coconut sugar
3tablespoonschopped green onion
15ounceschickpeas,rinsed and drained
1cuphalved Brussels sprouts,ends trimmed
For the Bowls:
2cupscooked quinoa or rice
1cupsliced grape tomatoes
For the Toppings:
Dash crushed red pepper flakes,optional
Salt and pepper,to taste
Preheat the oven to 400 degrees F. Line a large baking sheet with foil.
To make the Korean BBQ marinade, combine the tamari, water, tomato sauce, honey, ginger, pepper, garlic, sesame oil, and green onion in a medium bowl. Add the chickpeas to the marinade bowl and toss until chickpeas are well coated. Reserve 2 tablespoons of the marinade for topping the bowl.
Spread out the chickpea mixture on the prepared baking sheet. Add the Brussels sprouts Roast for 30 minutes, turning once, until the chickpeas and Brussels sprouts are crispy. Remove from the oven and set aside.
For the bowls, divide the quinoa or rice into bowls. Top with chickpeas, Brussels sprouts, zucchini, carrot, tomatoes, and avocado slices.
Garnish the bowls with lime juice, sesame seeds, cilantro, crushed red pepper flakes, salt, and pepper. Serve immediately.