Chickpea Brussels Sprouts Bowl
Ingredients
- 1 can of chickpeas, drained & rinsed
- 4oz tempeh, cubed
- 5oz Brussels sprouts, stems removed & quartered or halved
- 3 tbsp pine nuts
- 1 tsp refined coconut oil (or olive oil)
- 1 large or 2 small shallots, chopped
- 2 garlic cloves, minced
- 3 cups of fresh spinach, chopped
- 1 generous pinch of each sea salt and freshly ground pepper
- 1 tsp liquid smoke (optional)
- 1/2 lime, the juice
- 1 tsp maple syrup
- To serve (optional): fresh herbs of choice, mashed avocado, hummus or vegan mayo, cherry tomatoes
Preparation
In a medium to large pan, sauté the garlic and shallots in the oil for 2 min, then add the brussels sprouts and pine nuts
Let cook for 5 minutes over low to medium heat, then add the lemon juice
Add the tempeh, chickpeas, liquid smoke, maple syrup, salt & pepper and continue to cook for 5 more minutes before adding the spinach
Mix well and cook for 2 last minutes
Remove from heat and serve with your favorite sauce, dip and/or toppings
