I adapted this recipe from the "Lemon Garlic Pasta" in Dreena Burton's Eat, Drink & Be Vegan. This dish has been my go-to recipe for nights when I don't have much time or energy to make dinner and I'm already really hungry and want food fast.
Lemon Garlic Pasta (Con Broccoli) Bowl:
GRAIN: 3/4 lb. cooked pasta (brown rice, whole wheat, any will do)
STEAMED VEGETABLE: 1 head broccoli, cut into florets and steamed for five minutes
BEAN: 1 can chickpeas, rinsed and drained
SAUCE: 1/3 cup fresh lemon juice (juice from 2 lemons), 2 garlic cloves (minced), 1/2 tsp. sea salt, black pepper (to taste), 1.5 tsp. agave nectar (or sugar/your preferred sweetener), 1/2 tsp. Dijon mustard, 1/4 cup olive oil. Whisk it up!
HEALTHY FAT: 1/3 cup toasted walnuts (toast at 350 for 10 minutes), chopped
When pasta is cooked, add back to the pot with remaining ingredients. If you'd like more moisture, add some vegetable broth.