Broccoli Rice Stir Fry
This broccoli rice stir fry is a 30 minute meal that uses broccoli rice as a base and is topped with marinated chickpeas.
Servings: 2
Ingredients
for the bowl:
- 1 head of broccoli
- 2 carrots sliced in half
- 1 cup shiitake mushrooms
- 2 garlic cloves minced
- 15 oz. chickpeas drained and rinsed
for the sauce:
- 1/2 cup vegetable broth
- 1/4 cup soy sauce
- 1 tbsp toasted sesame oil
- 2 tbsp cornstarch or arrowroot
- 2 tsp sugar
- green onion for garnish
Instructions
- Preheat oven to 425°. Slice carrots in half length-ways, drizzle them with olive oil then place on a baking sheet and roast for 25 minutes, flipping half way through, or until carrots are soft.
- Meanwhile, make the broccoli rice. If you have pre-riced broccoli rice, you can skip this step. Place broccoli florets in a food processor and pulse for 15-20 seconds until broccoli is a rice-like texture. Then, set aside.
- Heat oil in a large skillet over medium heat, then add the mushrooms and garlic and sauté for 2-3 minutes. At the same time, make the sauce by whisking all sauce ingredients together.
- Next, add drained and rinsed chickpeas into the skillet and sauté for 1 minute. Then, reduce heat to low and pour in the sauce, stirring until the sauce thickens and the chickpeas are coated.
- In a separate skillet, heat broccoli rice for 1-2 minutes. You want it to be warm, but not mushy.
- Assemble: add broccoli rice to a bowl, then top it with the roasted carrots and marinated chickpeas. Top with green onions and sriracha (optional) and enjoy!
Notes
*Calories are an estimation and are per serving. Serving size is between 2-3.
*If you want this meal to be even quicker, buy pre-riced broccoli rice, which you should be able to find in the frozen food aisle or in a bag with the fresh produce
Nutrition
Calories: 649kcal | Carbohydrates: 107g | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Sodium: 2024mg | Potassium: 2180mg | Fiber: 29g | Sugar: 26g | Vitamin A: 12267IU | Vitamin C: 278mg | Calcium: 278mg | Iron: 10mg
