Peanut Chickpea Protein Bowl (Printable Version)

A vibrant blend of roasted chickpeas, fresh vegetables, and a creamy peanut sauce for a nourishing bowl.

# What You Need:

→ 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 and shelled edamame
14 - 1/4 cup chopped fresh cilantro

→ Peanut Sauce

15 - 1/3 cup creamy peanut butter
16 - 2 tablespoons soy sauce
17 - 1 tablespoon maple syrup or honey
18 - 1 tablespoon rice vinegar
19 - 1 teaspoon sriracha or chili sauce, optional
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, optional

# Directions:

01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - In a mixing bowl, toss drained chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread in an even layer on the prepared baking sheet. Roast for 20 to 25 minutes, shaking the sheet halfway through cooking, until chickpeas are golden and crisp.
03 - While chickpeas roast, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sriracha, minced garlic, and 2 tablespoons warm water in a bowl. Continue whisking and add additional warm water as needed until sauce reaches a smooth, pourable consistency.
04 - Cook brown rice or quinoa according to package directions if not already prepared. On a cutting board, slice and arrange all fresh vegetables: red cabbage, carrots, cucumber, tomatoes, edamame, and cilantro.
05 - Divide cooked grains evenly among 4 serving bowls. Layer roasted chickpeas, shredded red cabbage, carrots, cucumber slices, halved tomatoes, edamame, and fresh cilantro on top of each grain base.
06 - Drizzle peanut sauce generously over each assembled bowl. Sprinkle chopped roasted peanuts and sesame seeds over top. Serve immediately with lime wedges for garnishing.

# Expert Advice:

01 -
  • The roasted chickpeas get crispy on the outside and stay creamy inside, which somehow never gets old no matter how many times you make it.
  • Everything comes together in under 45 minutes, so you can actually eat dinner at a reasonable hour.
  • One bowl becomes four meals, and the sauce tastes even better the next day when the flavors have time to get cozy together.
02 -
  • Don't skip the halfway shake of the chickpeas, because the ones on the bottom will steam instead of roast and you'll end up with some sad mushy ones mixed in with the crispy ones.
  • The peanut sauce thickens as it cools, so make it a bit thinner than you think it should be when it's warm, and by the time you pour it, it'll be perfect.
03 -
  • Taste the chickpeas right when they come out of the oven while they're still crispy and warm, because that's the moment they're absolutely perfect and it's your private chef moment.
  • If peanut sauce is too thick, warm water is your friend but add it slowly because it goes from thick to runny faster than you'd think.
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