Love Asparagus? Try This 5-Ingredient Meatless Monday Recipe

Mastermind Weekend 1/16

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I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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Looking for a super easy meal to make for dinner tonight? Well, look no further! This 5-ingredient recipe will satisfy both your taste buds and stomach, thanks to some seriously filling chickpeas, brown rice, and asparagus.

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Ingredients:

  • 1 cup brown rice
  • Chicken (or vegetable) broth
  • 15-ounce can of chickpeas, drained and rinsed
  • Bunch of asparagus
  • Pecorino Romano or other full-bodied cheese
  • salt + pepper to taste

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How to:

Cook brown rice in chicken (or vegetable) broth as directed by rice instructions.

Cut asparagus into 1-inch pieces and steam.

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Any time I steam veggies, I nuke them in the microwave in a Pyrex bowl with a lid. Sometimes I’ll add a splash of water as well as a little bit of salt and pepper, but usually I just pop the veggies in it and cook. It’s seriously the easiest way to steam veggie ever. FYI: I nuked the asparagus for this recipe for 5 minutes and it came out perfectly.

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When the rice and asparagus are finished cooking, combine them with chickpeas, salt, and pepper.

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Top dish with grated Pecorino Romano and serve!

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Recipe makes about 4 servings.

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29 Comments

  1. Love this idea and it’s versatility to mix and match with quinoa, black beans, different veggies, etc. and save leftovers for easy lunches!

  2. This was totally my inspiration for dinner tonight”¦I subbed quinoa for the rice and roasted my asparagus. Meatless for me, a side of chicken sausage for the fiancee. Great recipe”¦yum!

  3. That looks yum! I bet it would be good cold for lunch the next day too! Where is that cute white pug on the counter from?

  4. I thought of you last night while I was making my dinner (Is that weird??). I had nothing to eat all ready to go, so I just mixed some leftover brown rice that I had with some butternut squash that I had roasted a few nights ago and mixed in 2 wedges of the Laughing Cow chipolte queso fresco cheese. It was so good!! As I was mixing it, I thought to myself, “This is a Carrots n Cake kind of meal”!

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