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Chickpea Broccoli Buddha Bowl
Ingredients
  • subheading: For the bowls:
  • 1-15oz can chickpeas, drained and rinsed
  • 2 heads broccoli, chopped into florets
  • 3 medium carrots, chopped (1 heaping cup)
  • 1 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 cups cooked brown rice or quinoa
  • subheading: For the sauce:
  • ¼ cup natural creamy peanut butter
  • ¼ cup almond milk (more if needed to thin)
  • 1 tbsp + 1 tsp reduced sodium soy sauce (sub tamari for gluten-free)
  • 1 tbsp + 1 tsp pure maple syrup
  • 1 tsp minced ginger (optional)
  • pinch red pepper flakes (optional)
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