2 Serving Lunch

Miso Tahini Broccoli Bowls

Name: Miso Tahini Broccoli Bowls with Chickpeas
Prep time: 15 min
Total time: 15 min
Yield: 2
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; ¼ cup dried cranberries; 2 tsp sesame seeds; 2 tsp olive oil*; Salt and pepper*; *Not included; For full ingredient list, see Nutrition

with Chickpeas

Gluten-Free High-Protein Nut-Free

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
¼ 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

View Full Nutrition Label

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INSTRUCTIONS

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

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.

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