Meal Prep inspo for next week! This meal is vegan & gluten free. Asian Inspired Sesame Chickpeas w/ Almond Butter Sauce- a sheet pan meal that is perfect to eat all week long 👌🏻

Preheat oven to 425F. Drain and pat dry the chickpeas. Add them to a bowl with 1 tsp garlic, 2 tbsp coconut aminos, 2 tbsp olive oil, 1 tbsp maple syrup, 1 tbsp sesame seeds, and 1 tbsp arrowroot flour. Mix together. Cut the broccoli into florets. Add 2 tbsp olive oil to the broccoli. Line a large sheet pan with parchment paper. Add broccoli to the sheet pan. Bake for 15 minutes. Remove from oven and add the seasoned chickpeas to the sheet pan. Bake for 20 more minutes. In a small bowl, mix together the almond butter sauce ingredients (1/3 cup almond butter, 1/4 cup water, 1 tbsp maple syrup, 1 tbsp coconut aminos, 1 tbsp apple cider vinegar). Blend the sauce for a really smooth consistency. Cook rice according to package instructions. Assemble the bowls, which makes about 4 meals. Store in the fridge for up to 5 days. Enjoy!