Meal Details

1. Chickpea bowl with spicy yogurt sauce

451cal, 19p, 62c, 9f (per meal)

Scale to:

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.

Cook rice according to package and set aside.

Mix Greek yogurt, sriracha, and some salt into a small bowl until incorporated. Set aside.

Heat oil in a skillet over medium heat. Add onion and cook 5-10 minutes until softened.

Add in chickpeas and some salt and pepper and cook for 7-10 minutes until golden.

Turn off heat and stir in parsley.

Serve chickpea mixture over rice and drizzle spicy sauce on top.

2. Edamame & beet salad

86cal, 5p, 6c, 4f (per meal)

Scale to:

2 cup (60g)

2 tbsp (30mL)

1 cup (118g)

4 beet(s) (200g)

Cook edamame according to package instructions.

Arrange greens, edamame, and beets in a bowl. Drizzle with dressing and serve.