Preparation time 10 min
Cooking time 25 min
This recipe keeps for 2 days
Ingredients (4 servings)
Broccoli
- 1 head Broccoli, raw
- 1 cup Water
Dressing
- 1/2 cup Tahini
- 1/2 cup Water
- 2 clove Garlic, raw
- 1/4 cup Lemon juice, raw
- 1/2 tsp Paprika
- 1 tsp Maple syrup
- 1 1/2 tsp Sriracha hot chili sauce
- 1/2 tsp Salt
Other
- 2 1/2 cup Chickpeas, boiled
Rice
- 1 cup Red rice, uncooked
- 1 cup Water
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Instructions
-
Prepare the rice
Option 1 - Classic: Bring water to a boil, then stir in the rice and salt. Cook according to packet instructions.
Option 2 - Instant Pot: Pressure cook at High Pressure for 20 minutes and natural release the steam. -
Prepare the dressing
While the rice is cooking, prepare the dressing. Whisk together all of the dressing ingredients in a small bowl. Adjust the seasoning to taste if desired. - Cut the broccoli into bite sized florets.
-
Cook broccoli
Option 1 - Classic: Transfer the broccoli florets and water to a large skillet. Cook over medium heat until the water comes to a gentle boil. Reduce the heat and simmer with the lid on until the florets are tender, about 6 minutes.
Option 2 - Instant Pot: Poor the water in the Instant Pot and place in the Steamer Basket. Layer the broccoli florets on the Steamer Basket and pressure cook at High Pressure for one minute. When done, quick release. - In a large Skillet combine broccoli, chickpeas and dressing. Hit until the dressing starts to thicken and gets absorbed.
- Divide between serving bowls and enjoy!
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How to store
Store leftovers covered, in the refrigerator for up to 2 days.
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Nutrition
One serving contains 523 calories, 20 grams of protein, 18 grams of fat, and 78 grams of carbohydrates.
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