Vegan Nourish Bowls with Tamari Vinaigrette
Roasted Teriyaki Chickpeas, Veggies & Peanuts
Cooking time
25 minutes
Servings
2/4
Calories
930 /serving
Nourish your body and soul. These plant-based bowls of plenty have a lot of special features to show off. You’ll love nibbling on roasted chickpeas covered in a teriyaki glaze, along with morsels of sesame-spiced beets. Sautéed edamame beans and Asian greens give you more to chew on, while toasted peanuts pump up the protein. Serve all these goodies over fluffy rice, with our thick and creamy tamari vinaigrette gleaming on top.
We will send you:
- 225g Red beets
- 225g Asian greens (yu choy or gai lan)
- 540ml Chickpeas (canned)
- 45ml Creamy, Thick Tamari & Garlic vinaigrette
- 8g Nutritional yeast
- 100g Edamame (or green peas)
- 25g Chopped peanuts
- 160g White rice
- 60ml Teriyaki glaze
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Peanuts, Sesame, Soy, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
30 g
Saturated Fat
4 g
Sodium
2050 mg
Total Carb
140 g
Sugars
26 g
Protein
36 g
Fibre
24 g
Preparation
Roast the chickpeas & beets
Preheat the oven to 450°F. Peel and medium-dice the beets. Drain and rinse the chickpeas; pat dry with paper towel. On a lined sheet pan, toss the chickpeas with the teriyaki glaze and S&P. In a medium bowl, combine the beets, a drizzle of oil, ½ the spices and S&P. Add to the pan and roast, stirring halfway, 20 to 25 min., until the chickpeas are crispy and beginning to brown and the beets are tender. Set aside to cool.
Cook the rice
Meanwhile, in a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, remove the bottom ½ inch of the yu choy stems; cut into 1-inch pieces. In a medium bowl, make the vinaigrette by combining 1 tbsp oil, 1 tbsp water (double both for 4 portions), the vinaigrette, nutritional yeast and a pinch of the remaining spices.
Toast the peanuts
In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the peanuts and toast, stirring frequently, 1 to 2 min., until lightly browned and fragrant. Transfer to a bowl. Wipe out and reserve the pan.
Cook the yu choy & edamame
In the same pan, heat a drizzle of oil on medium-high. Add the yu choy and edamame. Sauté, 2 to 3 min., until beginning to soften. Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with the remaining spices and S&P.
Plate your dish
Divide the rice between your bowls. Top, side by side, with the chickpeas, beets, yu choy and edamame. Drizzle with the vinaigrette. Garnish with the peanuts. Bon appétit!
