Description
One pan meal with chickpeas, broccoli, sweet potato, and mushrooms in a homemade low-sodium low sugar teriyaki sauce. Perfect for meal prep!
Ingredients
- If You Care parchment paper
- 3 cups broccoli florets
- 1 small sweet potato, cut into 1⁄2-inch pieces
- 4 oz. cremini mushrooms
- 1 15 oz. can chickpeas, drained and rinsed
- 2 cloves garlic, minced
- 1 TBSP avocado oil
- 1⁄4 cup rice vinegar
- 2 tsp. low-sodium tamari
- 1⁄2 tsp. jarred minced ginger (or very finely minced fresh ginger)
- 1 tsp. sesame seeds
Instructions
- Preheat the oven to 375°F and line a baking sheet with If You Care parchment paper.
- In a large mixing bowl, toss together the broccoli, sweet potato, mushrooms, chickpeas, and garlic with avocado oil. Spread the vegetables out on the parchment lined baking sheet.
- Bake for 20 minutes, until veggies are fork tender.
- While the vegetables cook, combine the rice vinegar, tamari, and ginger in a small saucepan and bring to a gentle simmer over medium- low heat. Reduce heat to very low and simmer until vegetables are ready.
- Remove vegetables from the oven and toss with the homemade teriyaki sauce. Sprinkle sesame seeds on top and serve immediately!
- Store leftovers and sauce separately in the refrigerator for 3-5 days and reheat before serving.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dinner, Entree
- Method: Oven-Bake
- Cuisine: Gluten-Free, Vegan