Connect with us

Vegetarian Research


A welcome return to the simplicity of bowl food. As summer begins its slow wind down, I can’t help but think of returning to more of our cherished and ingrained routines. Things like cooking at home more often, focusing on meals (as opposed to nonstop snacks), taking a couple hours on the weekend to plan dinners and prep some components ahead of time. I’m the kind of person that thrives in a state of routine, especially when it comes to what I eat. It helps to maintain a certain level of calm in my life 🙂

These green goddess bowls feel so deeply nourishing. The star of the show is the pepita lime sauce for sure. If you’re skeptical about steamed kale, I’ve got you covered because once you smother those leaves in this sauce, you’ll be craving steamed kale on the regular.

Our base is cooked whole farro, one of my favourite grains. It’s nutty, chewy, and seriously satiating. It pairs perfectly with all vegetables. I cook large batches of Flourist’s whole farro in my Instant Pot, let it cool completely, and then I freeze portions of it in resealable silicone bags or containers. Then I can quickly throw it into recipes like this butternut squash farrotto or this bright green harvest salad with broccoli rabe.

I’m still soaking up all the peaches and heirloom tomatoes that summer has to offer, but also slowly leaning into that quieter mode of living that’s focused on routine. How about you?


NOTES: I cook farro more often now that I have an Instant Pot. I make big batches, cool it thoroughly, and store it in the freezer in sealed Stasher bags or containers. It takes 40 minutes on the stove, which isn’t exactly weeknight-friendly. I give both options in this recipe, but if you aren’t on team Instant Pot yet, I hope that I can convince you 🙂
-For a gluten-free option, cook quinoa, brown/black rice, or millet according to package directions.

PEPITA LIME SAUCE (makes extra):
¾ cup toasted pumpkin seeds, soaked for at least 1 hour (plus extra for garnish)
¼ cup flat leaf parsley OR cilantro leaves, lightly packed
1 garlic clove, peeled
1 teaspoon ground cumin
1 teaspoon agave nectar or maple syrup
1 teaspoon light miso
1 teaspoon lime zest
2 tablespoons fresh lime juice
sea salt and ground black pepper, to taste
½ cup filtered water, plus extra

1 cup whole farro
1 bunch broccoli, cut into small florets
1 bunch kale (any kind), stemmed and chopped
1 ½ – 1 ¾ cups cooked chickpeas (1 15oz can, drained and rinsed)

Make the pepita lime sauce. First, drain the soaked pumpkin seeds. In a high speed blender, combine the drained pumpkin seeds, parsley, garlic, cumin, agave nectar, miso, lime zest, lime juice, salt, pepper, and water. Run the blender’s motor on high until you have a smooth and pourable sauce, adding more water if necessary. Check the sauce for seasoning and adjust if necessary. Sauce keeps in a sealed container in the fridge for up to a week.

Once the sauce is done, prepare the farro on the stovetop OR in the Instant Pot:

STOVETOP: Combine the farro, 1 ½ cups of filtered water, and a pinch of salt in a medium saucepan over medium-high heat. Bring the farro to a boil and then lower to a simmer. Simmer the farro, covered, until all water is absorbed, about 40 minutes. Fluff the farro with a fork.

INSTANT POT: Combine the farro, 1 cup of filtered water, and a pinch of sea salt in the Instant Pot insert. Give the mixture a stir. Secure the lid on top and ensure that the vent is in the SEALING position. Set the Instant Pot to PRESSURE COOK on high for 22 minutes. Then, let the pressure release naturally for 15 minutes before opening the vent. Fluff the farro with a fork.

Place a medium saucepan or braiser with 2 inches of water on the stove over medium heat. Close the lid on top and bring it to a simmer. Place the broccoli florets in a steamer basket. Place the steamer basket into the saucepan and close the lid. Steam broccoli until just-tender, about 5 minutes. Then, stuff all the chopped kale into the steamer basket as well and close the lid. Steam the kale for an additional minute.

Assemble the green goddess bowls. Divide the farro and chickpeas among 4 bowls. Top the bowls with the steamed kale and broccoli. Liberally drizzle the pepita lime sauce on top. Finish with extra pumpkin seeds and lots of salt and pepper. Enjoy immediately!

Continue Reading

Vegetarian Research

Teriyaki Stir Fry with Broccoli and Chickpeas

This Teriyaki Stir Fry with Broccoli and Chickpeas is so easy to make and you might be surprised at how much your child will love it!  It’s great for a vegan family dinner!

A big bowl of Teriyaki Stir Fry in a bowl over rice

 Does your child like broccoli?  I feel like broccoli is the quintessential vegetable that you think of when you think of something kids don’t like.  But, thankfully I have found quite the opposite!  I asked my three year old what kind of recipe I should make for the blog and he said, “Something with broccoli and chickpeas.” so I came up with this Teriyaki Stir Fry and he at so much!  He even asked for more broccoli 🙂

I make teriyaki stir frys a lot because they’re so easy to make and great for when you have a bunch of vegetables that need to be used up.  I always have the ingredients on hand for my go-to stir fry sauce and the kids love it.

Teriyaki Stir Fry Recipe Ingredients

  • Broccoli – You can use fresh or frozen.  I usually have fresh broccoli on hand but if you don’t, frozen is great too.
  • Chickpeas – I just used one can of pre-cooked chickpeas.  You could also use another bean you like, tofu or tempeh.  I like to use canned beans because they help make this recipe super quick to make.
  • Teriyaki Sauce – To make this recipe even easier you could always use a good quality store-bought teriyaki sauce but it’s also so easy to make at home!  My teriyaki sauce recipe just has a few ingredients, including: toasted sesame oil, tamari, maple syrup, water, ginger, garlic and cornstarch.

Showing how to make teriyaki stir fry with broccoli and chickpeas

How To Make Teriyaki Stir Fry

This recipe is so easy to make!  There are just a few simple steps:

  1. Start by sautéing the broccoli in a little bit of oil with some salt.  You then add in a little bit of water to help the broccoli steam.
  2. To make the teriyaki sauce al you do is add all the sauce ingredients to a jar and mix until completely combined.
  3. Then, add the sauce mixture and the chickpeas to the broccoli and cook until sauce thickens and will coat the back of a spoon.
  4. Serve broccoli and chickpea mixture over rice, or your favorite grain and enjoy!

Close up view of teriyaki stir fry over rice

Why Kids Will Love This Teriyaki Stir Fry

I obviously can’t say 100% that your children will like this meal, but if you’re trying to get them to eat more veggies, this stir fry is a good way to do that! 

  • The broccoli is cooked until it’s soft so it’s easy for little teeth to eat, unlike        raw broccoli.
  • The teriyaki sauce is sweet and flavorful, which I’m pretty sure is my son’s favorite thing about it 🙂
  • I serve it over rice, which is usually a favorite of all kids!  You could also serve it over cauliflower rice, my son can’t even tell the difference.
  • My son loves chickpeas so he gets excited about eating anything with chickpeas in it!

This Teriyaki Stir Fry with Broccoli and Chickpeas is so versatile.  You can add in any veggies you have that your children enjoy.  If you child doesn’t like chickpeas, you could easily substitute tofu or chicken.  I also love to use this recipe as a meal prep lunch for my husband and I.  I hope you and your family enjoys this!

Close up view of vegetable stir fry

Looking For More Easy Kid Friendly Recipes?

The Best Vegan Orange Chicken

Tofu Broccoli Pasta

Crispy Tofu Nuggets

Easy Sesame Noodles

Garlic Cheese Bread



Teriyaki Stir Fry with Broccoli and Chickpeas

  • Author:
    She Likes Food

  • Prep Time:
    20 mins

  • Cook Time:
    20 mins

  • Total Time:
    40 minutes

  • Yield:

  • Diet:


This Teriyaki Stir Fry with Broccoli and Chickpeas is so easy to make and always a hit with my kids!


2 teaspoons olive oil
6 cups broccoli florets
1/4 teaspoon salt
1/3 cup water
1 (15 oz) can chickpeas, drained and rinsed
White rice or cauliflower rice for serving with, optional
Teriyaki Sauce:
1/3 cup water
1/3 cup tamari, I like to use low sodium
1/4 cup pure maple syrup
1/4 cup toasted sesame oil
1 clove garlic, finely grated
1 1/2 teaspoons finely grated ginger
1 1/2 teaspoons arrowroot starch
1 teaspoon toasted sesame seeds


  • Heat a large skillet over medium heat and add olive oil, broccoli and salt. Cook for a minute and then pour in water, cover and let steam until water has cooked off and broccoli is tender, about 7 minutes.
  • Make the teriyaki sauce while the broccoli is cooking. Add all sauce ingredients to a jar and mix until combined.
  • Add the chickpeas in with the broccoli and pour the sauce over. Cook until sauce has thickened, 5-7 minutes. Serve stir fry over rice and enjoy.

  • Category: Dinner, Vegan
  • Method: Stovetop
  • Cuisine: Asian

Keywords: Teriyaki Stir Fry

The post Teriyaki Stir Fry with Broccoli and Chickpeas appeared first on She Likes Food.

Continue Reading