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–+ servings

Peanut Chickpea Protein Bowl

A vibrant and nutritious dish filled with protein, fiber, and essential vitamins, perfect for a balanced meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Course
Cuisine Healthy, Vegan
Servings 4 servings
Calories 600 kcal

Ingredients
  

For the roasted chickpeas

  • 2 cans chickpeas, drained and rinsed 15 oz each
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the bowl

  • 2 cups cooked brown rice or quinoa
  • 1 cup shredded red cabbage
  • 1 cup julienned carrots
  • 1 cup sliced cucumber
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cooked and shelled edamame
  • 1/4 cup chopped fresh cilantro

For the peanut sauce

  • 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce or tamari Use gluten-free soy sauce for gluten-free option.
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha or chili sauce Adjust for spice level.
  • 1 clove garlic, finely minced
  • 2 to 4 tablespoons warm water To thin the sauce.

Garnishes

  • 2 tablespoons roasted peanuts, roughly chopped For topping.
  • 1 Lime wedges for serving
  • 1 tablespoon sesame seeds For garnish.

Instructions
 

Preparation

  • Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • In a mixing bowl, combine drained chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Spread them evenly across the prepared baking sheet.

Roasting

  • Roast the chickpeas for 20 to 25 minutes, stirring halfway through, until they are golden and crispy.

Peanut Sauce

  • While the chickpeas are roasting, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sriracha, minced garlic, and 2 tablespoons of warm water. Add more water if needed to make it smooth and pourable.

Assemble Bowls

  • Cook your brown rice or quinoa according to package directions if you haven't already. Wash, slice, and arrange all fresh vegetables on a cutting board.
  • Divide the cooked grain among 4 bowls. Top each bowl with roasted chickpeas, red cabbage, carrots, cucumber, tomatoes, edamame, and cilantro.

Serve

  • Drizzle a generous amount of peanut sauce over each bowl. Finish with chopped roasted peanuts and sesame seeds. Serve with lime wedges.

Notes

For extra crunch, try adding more types of nuts or seeds. Adjust spice level of the peanut sauce by adding more or less sriracha. You can use any cooked grain you prefer, like quinoa, bulgur, or even couscous.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 75gProtein: 20gFat: 25gSaturated Fat: 5gSodium: 750mgFiber: 15gSugar: 5g
Keyword Healthy Bowl, Peanut Chickpea Bowl, Vegetarian Protein
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