I changed quite a bit on this one, so if you want the original, use the links. The biggest change I made was using sweet potato glass noodles instead of rice noodles. Several benefits, I think:
They're only 90 calories per serving, as compared to 190 cal in rice noodles
The have half the carbs of rice noodles
Only drawbacks: no iron and no protein, but I'm not super interested in that much protein anyway
Sources: Vegan Sandra & Oh She Glows | Serves: 2 | Time: ~30 min
2 tbsp garlic infused EVO
1 small head of #broccoli, florets only
1/4-1/2 cup of hot veggie broth
1 14-oz can of #chickpeas, drained and rinsed
1/4 tsp salt
2 servings of Chung Jung One sweet potato glass noodles
1 cup of so of cherry #tomatoes, halved
Coconut aminos, to taste
Cashew sour cream (Oh She Glows recipe linked above)
I made the cashew cream ahead of time. Keep in mind, it only takes a minute of activity to prepare it, but the cashews do need to soak in hot water for at least 20 minutes.
Then I put a pot on to get it boiling. The glass noodles will only take 6 minutes once the water is ready. Drain the pot and set aside if these finish before your broccoli.
While waiting for the pot come to a boil, heat up a thick-bottomed saucepan with EVO and add florets. Cook for a minute and then add hot broth. Cover the pan with a lid and let the broccoli simmer for about 10 minutes. Add the chickpeas and salt. Stir and cook for a couple of minutes. Remove the heat.
Assemble the bowls: noodles, broccoli-chickpea mix, tomatoes and cashew sour cream. Enjoy!
What I ate and drank today
8 glasses of water
Wrap with ingredients from last night's dinner (diced mango, cherry tomatoes, lettuce, cucumber, and vegan yum yum sauce)
Butternut squash agnolotti
Wine with dinner
Wine post dinner
~7 miles of walking