Chickpea Rice Stir Fry with Veggies

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Rice and Veggies

1 box
(8 oz)

Chickpea Rice

or any rice of your choice

15 mL

Coconut Oil

1/2

Large Sweet Onion , chopped

2

Small Bell Peppers , chopped

365 g

Chopped Broccoli

up to 5 cups

1 1/2

Medium Zucchini , chopped

160 g

Chopped Red Cabbage

60 mL

Soy-Free Tamari Sauce

I used Oceans Halo No Soy

2 g

Sea Salt

as needed

Ground Black Pepper

Toppings

to taste

Chopped Fresh Parsley

to taste

Sesame Seeds

to taste

Tofu

or any protein of your choice

(optional)

Cooking Instructions

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Step 1

Cook Chickpea Rice (1 box) according to package directions.

Step 2

While rice cooks, heat Coconut Oil (15 mL) in a large skillet over medium heat, add Sweet Onion (1/2) , and cook 2-3 minutes or until fragrant and they begin to become translucent.

Step 3

Add Bell Peppers (2) , Broccoli (365 g) , Zucchini (1 1/2) , and Red Cabbage (160 g) to a skillet and cook 3-5 minutes.

Step 4

Then, add Soy-Free Tamari Sauce (60 mL) , Sea Salt (2 g) , and Ground Black Pepper (as needed) , stir until well combined, and cook until all veggies are soft.

Step 5

Divide chickpea rice among 4 bowls, top with cooked veggies and Tofu (to taste) or any protein of your choice, garnish with Sesame Seeds (to taste) and Fresh Parsley (to taste) . Enjoy!