Meal Details
1. Chickpea bowl with spicy yogurt sauce
677cal, 28p, 93c, 14f (per meal)
2 tbsp (30mL)
1 1/2 cup (278g)
3/4 cup (210g)
2 tbsp (30g)
3 small (210g)
3 can(s) (1344g)
3/4 cup chopped (45g)
Recipe has been scaled from original by 3x. 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.
3. Simple salad with celery, cucumber & tomato
85cal, 3p, 9c, 3f (per meal)
4 tbsp (60mL)
2 2/3 stalk, medium (7-1/2" - 8" long) (107g)
1 1/3 package (5.5 oz) (207g)
1 1/3 cucumber (8-1/4") (401g)
1 1/3 medium whole (2-3/5" dia) (164g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.