Korean BBQ Chickpea Rice Bowl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Marinade: 3 tbsp Soy Sauce2 tbsp Water 2 tbsp Honey 2 tbsp Spaghetti/Marinara Sauce (tomato sauce) 1 1tsp Sesame Oil 1/4 tsp Ginger, ground 1 tsp Aldi Minced Garlic (by LTPACE610) 1/4 tsp Pepper, black 2 tbsp red onion chopped (or green onion)Chick Pea Bowl1.5 cup Chick Peas (drained and rinsed)1.5 cup, sliced Zucchini (cut into ribbons)1.5 carrot (7-1/2") Carrots, raw (cut into ribbons)1 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh (sliced)4 cup White Rice, short grain, cooked Toppings:2 tbsp Lime Juice, juice of 1 lime 1 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO)
1. Cook rice according to package directions. Set aside to cool.
2. Heat oven to 400°F. Line a baking sheet with parchment and set aside.
3. In a medium sized bowl, stir together all marinade ingredients. Mix well with the chickpeas, then reserve 2 tablespoons of the marinade for later.
4. Spread the chickpeas & remaining marinade out on the baking sheet and roast in the oven for 15-20 minutes, stirring once halfway.
5. Divide all ingredients evenly between four 2 cup capacity storage containers or enjoy immediately! Don't forget to drizzle with reserved marinade and the lime juice.
Stores in the fridge for four days, eat warm or cold.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user PURPLETURTLES22.
2. Heat oven to 400°F. Line a baking sheet with parchment and set aside.
3. In a medium sized bowl, stir together all marinade ingredients. Mix well with the chickpeas, then reserve 2 tablespoons of the marinade for later.
4. Spread the chickpeas & remaining marinade out on the baking sheet and roast in the oven for 15-20 minutes, stirring once halfway.
5. Divide all ingredients evenly between four 2 cup capacity storage containers or enjoy immediately! Don't forget to drizzle with reserved marinade and the lime juice.
Stores in the fridge for four days, eat warm or cold.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user PURPLETURTLES22.
Nutritional Info Amount Per Serving
- Calories: 430.1
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 806.9 mg
- Total Carbs: 88.7 g
- Dietary Fiber: 7.2 g
- Protein: 11.5 g
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