• 270g chickpeas Chickpeas, canned, drained
• 255g brown rice Brown Rice, boiled
• 80g spinach Spinach, raw
• 80g mushrooms Mushrooms
• 30g teriyaki sauce Teriyaki Sauce
• 2 cloves garlic, grated Garlic
• 5g ginger Ginger, fresh
• 5g sesame oil Sesame Oil
• 60g avocado Avocado
• 5g sesame seeds Sesame Seeds

1. 1

   Prep everything first: wash and trim the spinach and mushrooms, then measure out the sauce ingredients.

2. 2

   Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.

3. 3

   Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.

4. 4

   Whisk the teriyaki sauce with the grated garlic and ginger. Add to the pan for the final 2 minutes and let it bubble into a sticky glaze.

5. 5

   Meanwhile, steam or stir-fry the spinach and mushrooms for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: brown rice first, then the veg and chickpea, spooning over any remaining sauce. Finish with the sesame seeds.

7. 7

   Bulking upgrade: add the sesame oil, avocado for extra energy-dense calories.

Tap ingredients and steps to tick them off as you cook.