Peanut Chickpea Protein Bowl (Print View)

Protein-packed vegetarian bowl with roasted spiced chickpeas, fresh vegetables, and rich peanut dressing over grains.

# Components:

→ Chickpeas

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Vegetables & Grains

08 - 2 cups cooked brown rice or quinoa
09 - 1 cup shredded red cabbage
10 - 1 cup julienned carrots
11 - 1 cup sliced cucumber
12 - 1 cup cherry tomatoes, halved
13 - 1/2 cup cooked shelled edamame
14 - 1/4 cup chopped fresh cilantro

→ Peanut Sauce

15 - 1/3 cup creamy peanut butter
16 - 2 tablespoons soy sauce or tamari
17 - 1 tablespoon maple syrup or honey
18 - 1 tablespoon rice vinegar
19 - 1 teaspoon sriracha or chili sauce
20 - 1 clove garlic, finely minced
21 - 2 to 4 tablespoons warm water

→ Toppings

22 - 2 tablespoons roasted peanuts, roughly chopped
23 - Lime wedges for serving
24 - 1 tablespoon sesame seeds

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss drained chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread evenly on prepared baking sheet and roast for 20 to 25 minutes, stirring halfway through, until golden and crispy.
03 - While chickpeas roast, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sriracha, minced garlic, and 2 tablespoons warm water. Add additional water gradually until sauce reaches smooth, pourable consistency.
04 - Prepare rice or quinoa according to package directions if not already cooked. Slice and arrange all fresh vegetables on a cutting board.
05 - Divide cooked rice or quinoa evenly among 4 bowls. Layer roasted chickpeas, red cabbage, carrots, cucumber, cherry tomatoes, edamame, and cilantro over grain base.
06 - Drizzle generously with prepared peanut sauce. Top with chopped roasted peanuts and sesame seeds. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • Everything can be prepped ahead and assembled in under five minutes when hunger strikes hard.
  • The peanut sauce tastes like the best takeout but costs pennies to make at home.
  • It keeps you full for hours without that heavy, sluggish feeling some grain bowls leave behind.
  • The textures are ridiculously satisfying, from crispy chickpeas to crunchy vegetables to creamy sauce.
02 -
  • Dry your chickpeas thoroughly after rinsing or they will never get crispy, and I mean really dry them with a clean kitchen towel or paper towels.
  • Make extra peanut sauce because you will want to drizzle more halfway through eating, and it keeps in the fridge for a week.
  • Do not skip shaking the chickpeas halfway through roasting or you will end up with some burnt and some pale.
  • The sauce will thicken as it sits, so you may need to whisk in a splash more water when you pull it out of the fridge.
03 -
  • Toast your sesame seeds in a dry skillet for 30 seconds before sprinkling them on top, and the nutty aroma will make everything taste more intentional.
  • If your peanut sauce breaks or looks grainy, add a teaspoon of warm water and whisk vigorously until it comes back together smooth.
  • Roast extra chickpeas and keep them in an airtight container for snacking, because they disappear faster than you would expect.
  • Use a mandoline for the cabbage and carrots if you have one, and you will cut your prep time in half with perfectly uniform pieces.
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