Meal Details
1. Chickpea bowl with spicy yogurt sauce
753cal, 31p, 103c, 16f (per meal)
2 1/4 tbsp (33mL)
1 2/3 cup (308g)
13 1/3 tbsp (233g)
2 1/4 tbsp (33g)
3 1/3 small (233g)
3 1/3 can(s) (1494g)
13 1/3 tbsp chopped (50g)
Recipe has been scaled from original by 3.33x. 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. Tomato and avocado salad
235cal, 3p, 7c, 18f (per meal)
4 tbsp minced (60g)
4 tbsp (60mL)
1 tbsp (15mL)
1 tsp (3g)
1 tsp (6g)
1 tsp, ground (2g)
2 avocado(s) (402g)
2 medium whole (2-3/5" dia) (246g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.
2
Meanwhile, prepare the avocado and tomato.
3
Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.
4
Serve chilled.