Vegan
Chickpea, Broccoli and Rice Bowl
Pineapple, Mango and Coconut Salad
Ingredients
- 2 cups uncooked long-grain brown rice
- 1 Tbsp olive oil
- 1 cup sliced onion
- 2 (15-oz) cans chickpeas, drained and rinsed
- 4 cups broccoli florets
- 3 green onions, chopped
- 2 tsp soy sauce
- 1½ tsp toasted sesame oil
- 1 tsp rice vinegar
- Pinch of crushed red pepper
Instructions
- Cook rice according to package directions.
- Heat oil in a large skillet over medium-high heat. Add onion slices; cook 6 to 8 minutes or until brown and tender.
- Stir in chickpeas and broccoli; cook 4 minutes. Remove from heat, stir in green onions, soy sauce, sesame oil, rice vinegar and red pepper.
- Serve chickpea mixture over rice.
Side Dish Ingredients
- 1 pineapple
- 2 mangoes
- 2 Tbsp fresh lemon juice
- ½ cup sweetened flaked coconut
Side Dish Instructions
- Peel and core pineapple; cut into bite-size pieces. Peel mangoes, and cut into bite-size pieces.
- Combine pineapple and mangoes in a large bowl; drizzle with lemon juice, tossing to coat. Sprinkle with coconut.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
