This is a healthy weeknight winner for me. It comes together super quickly, and I generally have all of these ingredients on hand. I like it if I feel like observing “meatless” Monday; the chickpeas have plenty of fiber and protein to keep me full, and the healthy fats of the avocado tamp down my normally insatiable craving for butter. If you have no cooked rice on hand, I have had success with organic instant brown rice.
Give it a try on a night when you want to eat healthy, but you are pressed for time. I think you’ll be pleasantly surprised by what a few minutes in the kitchen can yield! It's especially useful this time of year when you are pressed for time and surrounded by holiday foods and need a healthy break. Enjoy!
1 15 ounce can of chick peas
1 tablespoon vegetable oil
1 sweet onion, sliced into half moons
2 carrots, cut into discs
2 cups of spinach
1 head of broccoli, chopped into florets
Pinch red pepper flakes
1 clove of garlic, minced
1 tablespoon sesame seed oil
2 tablespoons soy sauce
1 cup of cooked brown rice
Chives, avocado slices and sesame seeds, to garnish
Heat a skillet or wok over medium high heat. Add 1 tablespoon of vegetable oil; add the onion, carrots and broccoli and cook until they are lightly browned. Add the garlic, pepper, salt and red pepper flakes, and cook for another 30 seconds. Add the spinach, chickpeas, soy sauce and sesame oil and cook until the spinach is wilted and the chickpeas are browned, about 5 minutes.
Toss with the brown rice and garnish with sesame seeds, avocado slices and chives. Add more soy sauce if desired. Enjoy!