Meal Details
1. Chickpea bowl with spicy yogurt sauce
451cal, 19p, 62c, 9f (per meal)
4 tsp (20mL)
1 cup (185g)
1/2 cup (140g)
4 tsp (20g)
2 small (140g)
2 can(s) (896g)
1/2 cup chopped (30g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Cook rice according to package and set aside.
2
Mix Greek yogurt, sriracha, and some salt into a small bowl until incorporated. Set aside.
3
Heat oil in a skillet over medium heat. Add onion and cook 5-10 minutes until softened.
4
Add in chickpeas and some salt and pepper and cook for 7-10 minutes until golden.
5
Turn off heat and stir in parsley.
6
Serve chickpea mixture over rice and drizzle spicy sauce on top.
2. Tossed salad
242cal, 9p, 20c, 8f (per meal)
1 hearts (500g)
1 small whole (2-2/5" dia) (91g)
2 tbsp (30mL)
1/4 medium (2-1/2" dia) (28g)
1/4 cucumber (8-1/4") (75g)
1 small (5-1/2" long) (50g)
1
Mix ingredients together in a bowl and serve.
2
If you want to prepare multiple servings in advance, you can shred the carrots and lettuce and slice the onion in advance and store them in the fridge in a ziploc bag or tupperware container so you just have to dice a little cucumber and tomato and add a little dressing the next time.