This super easy, nutritious plant-based dish provides 17g of protein and 526 calories per serve. Packed full of immune supporting nutrients including vitamin A & vitamin C, zinc, selenium, iron, vitamins B1, B2, B3, folate, plus high fibre and zero cholesterol -it's healthy comfort food at it's best!
Ingredients (4 Servings)
1 cup Brown Rice
1/2 cup All Natural Peanut Butter
1/4 cup Organic Coconut Milk (from the can)
2 tbsps Lime Juice
1 1/2 tbsps Coconut Aminos
1 tbsp Maple Syrup
1/2 tsp Red Pepper Flakes
2 Garlic (clove, minced)
1/2 cup Water (divided)
4 cups Baby Spinach (chopped)
1 1/2 cups Chickpeas (cooked, rinsed)
1/2 White Onion (chopped)
Cook the brown rice according to package directions.
Meanwhile, in a small pot over medium-low heat add the peanut butter, coconut milk, lime juice, coconut aminos, maple syrup, red pepper flakes, garlic and half of the water. Whisk until combined. Continue to heat until just warmed through, stirring often to prevent burning. Season with salt or additional lime juice if needed.
Heat a large skillet or pan with a lid over medium-high heat. Add the spinach, chickpeas and onion to the pan along with the remaining water and cover with the lid. Steam for about 5 minutes or until the onions have softened and most of the water has evaporated.
Remove from the heat and add the warm peanut sauce to the pan with the chickpeas and stir to combine.
To serve, divide the rice between plates and top with the peanut chickpea mixture. Enjoy!