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Tahini and Chickpea Summer Stir Fry

plant based | main meals | meal prep | family food | vegetarian | low calorie

CARBSKCALSTIMESERVESVEG SERVINGS
32g31520 min22

MADE WITH RICED BROCCOLI & CAULIFLOWER

A delicious plant based stir fry that's perfect for a mid-week meal. Containing 2 portions of veg per serving, it's packed with great nutrition and includes a flavor-packed dressing.

Ingredients:

  • 1 Pouch Fullgreen Riced Broccoli and Cauliflower
  • 1 small red onion
  • 2 cloves garlic
  • 1 large carrot
  • 5 oz tenderstem brocolli
  • 1 can chickpeas drained and rinsed
  • Olive Oil Spray or coconut oil

Dressing:

  • 2 heaped tbsp light tahini
  • 1 clove garlic
  • 2 tsp honey
  • Squeeze of fresh lime juice
  • Pinch of chilli flakes
  • Dash of water
  • Fresh cilantro & sesame seeds to garnish

Method:

  • Finely dice the onion and garlic clove. Heat a little oil in a frying pan and add in the onion. Cook until softened, then add the garlic clove and continue to cook over a medium heat.
  • Shred the carrot using a julienne peeler and add these to the pan along with the broccoli and chickpeas. Cook everything until the veggies are vibrant in color, but still slightly crunchy.
  • Meanwhile, to make the dressing, combine all of the ingredients and mix until smooth. Gradually drizzle in a little water and mix to reach a pourable consistency.
  • Add half of the tahini dressing to the stirfry mixture and stir through so that everything is evenly coated.
  • Serve into bowls with extra dressing on the side and garnish with some fresh cilantro and sesame seeds.

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