2 Cups Brown Rice cooked/steamed
2 15oz cans of chickpeas (Garbanzo beans) drained and rinsed and warmed with Orange sauce
2-3 heads of broccoli, cut into florets and steamed
3 Carrots, peeled and shredded/crinkle cut or carrot curls
Sesame seeds for garnish
Orange Sauce Ingredients
1/2 cup fresh orange juice
3 tbsp maple syrup
1/3 cup coconut aminos
1/4 cup rice wine vinegar
3 cloves garlic, minced
1/2 tsp fresh ginger, grated
1/2 tbsp orange zest
Pinch crushed red pepper flakes
3 Tbsp corn starch
Whisk together all Orange Sauce ingredients, until corn starch is fully dissolved. Cook in a small saucepan over medium heat and simmer until thickened, stirring constantly. Add the 2 cans of chickpeas, stir to coat evenly, reduce heat to low until ready to assemble the bowls. Adjust sweetness/salt to taste.
Place 1/3 cup - 1/2 cup of warm brown rice in each bowl and top with steamed broccoli, carrots and chickpeas in orange sauce. Garnish with sesame seeds and serve immediately.
Store leftover ingredients separately in lidded containers and refrigerate. Stays fresh for 3-4 days.