Ingredients (2 servings)
- 1 can chickpeas, rinsed and drained
- 3–4 cups mixed vegetables (broccoli, peppers, snap peas, carrots)
- 2 cloves garlic + 1 tsp grated ginger
- 1 tbsp soy sauce (or tamari)
- 1 tbsp rice vinegar or lime
- 1 tbsp maple (optional)
- 1 tsp sesame oil (optional)
- Serve with brown rice or noodles
For a higher-protein breakfast rotation, add Tofu Scramble to your week.
Steps
- Cook rice/noodles: start the carb base first.
- Stir-fry veg: high heat, a splash of water, cook until crisp-tender.
- Add chickpeas: warm through and let some edges brown.
- Sauce: pour in sauce, toss 30–60 seconds, then serve over rice.
Sauce options (pick one)
Ginger‑soy
Soy sauce + vinegar + ginger + garlic + water. Balanced and quick.
Peanut‑lime
Peanut butter + lime + soy sauce + hot water. Great on Endurance days.
Garlic‑chili
Soy sauce + chili paste + garlic + a bit of maple. Fast flavor.
Sesame‑lemon
Lemon + sesame + soy sauce. Light, good for Fat Loss portions.
Training timing
Recovery dinner: Pair with a generous carb base after hard sessions. If you’re endurance-focused, see Endurance for a 3‑day template.
Fat loss: Keep the plate large using vegetables; measure sauce and carbs. The approach is on Fat Loss.
Meal prep: Chop vegetables once and cook twice. For a bigger batch meal, rotate in Lentil Curry.