This is a low fat recipe that is also vegan and gluten-free. It makes for a simple yet hearty dinner and can be packaged for lunch throughout the week as well.
2 cups dry brown rice macaroni
1 can of chickpeas, drained and rinsed
16 oz of organic baby spinach
1/4 cup plain unsweetened coconut yogurt. I use So Delicious brand*.
1/2 cup nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
pepper and sea salt, to taste
*If you cannot find this yogurt, you can use a little unsweetened plain almond milk. To thicken (if needed), you can try adding a bit of corn starch.
1. Cook the pasta in a medium-large saucepan following the package instructions. Drain (although not in excess) and return back to pot immediately in its slightly damp state.
2. On the lowest heat setting, add in all of the ingredients and stir together gently until everything is mixed and the spinach is lightly wilted.
This recipe yields 4 small servings for a side dish or two large servings for a meal.