2 Serving
Lunch
Miso Tahini Broccoli Bowls
with Chickpeas
SERVINGS
PREP & COOK TIME
15 min
CALORIES
480
FAT
16g
CARBOHYDRATES
58g
PROTEIN
23g
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INGREDIENTS
- 13.4 oz chickpeas
- 6 oz broccoli florets
- 2 tbsp white miso paste
- 2 tbsp tahini
- 1 tbsp white vinegar
- 2 oz baby kale
- ΒΌ cup dried cranberries
- 2 tsp sesame seeds
- 2 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Allergens: soy
Tools: Large skillet
SERVINGS
PREP & COOK TIME
15 min
CALORIES
480
FAT
16g
CARBOHYDRATES
58g
PROTEIN
23g
Get Recipes Delivered
INSTRUCTIONS
1
Make the miso tahini dressing
Drain and rinse the chickpeas. Chop the broccoli florets. Whisk the miso paste, tahini, vinegar, and ΒΌ 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 sautΓ©ed broccoli, crispy chickpeas, cranberries, and miso tahini dressing, and sprinkle with sesame seeds.
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