Korean Bbq Chickpea Bowls {Vegan}

twopeasandtheirpod.com

Scott Sanchez

subheading: For the sauce, chickpeas, and Brussels sprouts:

3 tablespoons tamari

2 tablespoons water

2 tablespoons tomato sauce

2 teaspoons honey or coconut sugar

¼ teaspoon ground ginger

¼ teaspoon black pepper

1 teaspoon minced garlic

1 tablespoon sesame oil

3 tablespoons chopped green onion

15 ounces chickpeas, rinsed and drained

1 cup halved Brussels sprouts, ends trimmed

subheading: For the Bowls:

2 cups cooked quinoa or rice

1 zucchini, ribbon cut

1 carrot, ribbon cut

1 cup sliced grape tomatoes

1 large avocado, sliced

subheading: For the Toppings:

½ lime, juiced

2 teaspoons sesame seeds

Fresh cilantro

Dash crushed red pepper flakes, optional

Salt and pepper, to taste

Directions at twopeasandtheirpod.com

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