1400 700 vegan broccolibowls horizontal

Miso Tahini Broccoli Bowls

with Chickpeas

lunch

One bowl Quick and Easy Seasonal Menu Spring Recipes Summer Recipes Winter Recipes Gluten-Free High-Protein Nut-Free Beans/Legumes Hearty Vegetables Leafy Greens Lunch
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
480
FAT
16g
CARBOHYDRATES
58g
PROTEIN
23g

MAIN INGREDIENTS

  1. 13.4 oz chickpeas
  2. 6 oz broccoli florets
  3. 2 tbsp white miso paste
  4. 2 tbsp tahini
  5. 1 tbsp white vinegar
  6. 2 oz baby kale
  7. ¼ cup dried cranberries
  8. 2 tsp sesame seeds
  9. 2 tsp olive oil*
  10. Salt and pepper*
  11. *Not included
  12. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Large skillet

INSTRUCTIONS

1
Make the miso tahini dressing

Drain and rinse the chickpeas. Chop the broccoli florets. Whisk the miso paste, tahini, vinegar, and ¼ cup water in a bowl.

2
Cook the broccoli & chickpeas

Heat a large nonstick skillet over medium-high heat with 2 tsp olive oil. Add the chopped broccoli florets and cook 2 to 3 minutes. Add chickpeas and cook 3 to 5 minutes. Taste, and add salt and pepper as necessary.

3
Build your bowls

Divide the kale between bowls. Add sautéed broccoli, crispy chickpeas, cranberries, and miso tahini dressing, and sprinkle with sesame seeds.