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Miso Brussels and Chickpea Stir Fry with Coconut Rice

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Servings 2

Ingredients
  

  • 1 tbsp white miso
  • 1 tbsp tamari sub coco aminos or low-sodium soy sauce
  • 2 garlic cloves, minced
  • 1 inch ginger, sliced
  • ⅓ cup water
  • 1 tbsp sesame oil
  • 12 brussel sprouts, halved
  • 3 large mushrooms, sliced
  • 1 cup cooked chickpeas
  • 1 cup cooked brown rice
  • 1 tbsp coconut oil
  • ½ tbsp shredded coconut

Instructions
 

  • Mix ingredients for the sauce in a small bowl: miso, tamari, water, ginger, and garlic.
  • Heat sesame oil in a pan over medium heat.
  • Add brussel sprouts and cook for about 3 minutes, until just starting to brown.
  • Add mushrooms and cook for 2 minutes
  • Add sauce and let simmer for 3-4 minutes before adding chickpeas. Add chickpeas, mix well, and serve with coconut rice.
  • For rice, mix coconut oil and shredded coconut into warm brown rice.