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Korean BBQ Chickpea Bento Bowls

Reprinted with permission from Nourishing Superfood Bowls by Lindsay Cotter
  • minutes
  • Serves

INGREDIENTS

1 cup

Brussels sprouts or shredded cabbage

1

Carrot

1 15 ounce can

Chickpeas, cooked

1 handful

Cilantro, fresh

1/2 cup

Edamame

1 tsp

Garlic

1/4 tsp

Ginger, ground

1 cup

Grape tomatoes

2 tbsp

Green onion or red onion

1/2

Lime

1 cup

Microgreens or sprouts

1

Zucchini

3 tbsp

Tamari

2 tbsp

Tomato sauce

2 cups

Rice, cooked

2 tsp

Honey or coconut sugar

1/4 tsp

Pepper

1

Pepper

1/2 tbsp

Red pepper flakes

1

Sea salt, Fine

1 tbsp

Sesame seeds

1 tbsp

Sesame oil

2 tbsp

Water