Teriyaki Greens & Beans

Teriyaki Greens & Beans

I've heard many times that all you need for a great plant-based meal is a grain, a green and a bean. Not only is this catchy, it's also true. And this recipe is a perfect example. I typically use tamari rather than soy sauce but either one works in this recipe. Tamari is thicker, less salty and has a richer flavor. You can find it in the Asian section at the grocery or at on Oriental Market.
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Servings: 2


  • 1 cup cooked brown rice
  • 1 can chickpeas drained and rinsed
  • 4 cups fresh or frozen broccoli chopped into bite-sized pieces
  • 1/2 cup tamari or soy sauce
  • 1/4 cup water
  • 2 Tbsp pure maple syrup
  • 1 tsp fresh ginger grated (or 1/2 tsp dried ground ginger)
  • 1/2 tsp ground black pepper
  • 1 garlic clove minced
  • 1 Tbsp cornstarch


  • To make sauce, combine tamari, water, maple syrup, ginger, black pepper, garlic and cornstarch. Whisk together until smooth.
  • Place broccoli in a large skillet or wok with 2 T water. Cook over medium-high heat for 3 minutes, until cooked but not mushy. Add small amounts of water, as needed to prevent sticking.
  • Add chickpeas and stir.
  • Add sauce and continue cooking, stirring continuously for 2-3 minutes. Sauce will thicken slightly.
  • To serve, pour broccoli, chickpea and sauce mixture over cooked brown rice.


Brown rice can be replaced with any other cooked grain. We recommend cooking a big batch of grains and keeping them in your refrigerator to use throughout the week.
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