Peanut Chickpea Protein Bowl (Print)

Vibrant vegetarian bowl with roasted chickpeas, fresh vegetables, and creamy peanut sauce for a satisfying protein-packed meal.

# 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 and 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 for gluten-free
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 for thinning

→ 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. Line a baking sheet with parchment paper.
02 - In a bowl, toss drained chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and black 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 if using, minced garlic, and 2 tablespoons warm water. Add additional water as needed until sauce reaches smooth, pourable consistency.
04 - Cook rice or quinoa according to package directions if not already prepared. Slice and arrange all vegetables on a cutting board for assembly.
05 - Divide cooked rice or quinoa evenly among 4 serving bowls. Layer with roasted chickpeas, red cabbage, carrots, cucumber, tomatoes, edamame, and fresh cilantro.
06 - Drizzle each bowl generously with peanut sauce. Top with chopped roasted peanuts and sesame seeds if desired. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • Every bite gives you crunch, creaminess, and brightness all at once without feeling heavy.
  • It holds up beautifully for meal prep and actually tastes better the next day when the flavors marry.
  • You can swap almost any vegetable or grain and it still works, making it incredibly forgiving.
  • The peanut sauce is dangerously good and you will want to put it on everything in your kitchen.
02 -
  • Do not skip drying the chickpeas well after rinsing, any excess moisture will steam them instead of crisping them up.
  • Make the peanut sauce ahead and store it in the fridge, it thickens as it sits so just whisk in a little water to loosen it before serving.
  • If your chickpeas are not getting crispy, try roasting them a few minutes longer or spreading them out more on the pan.
  • Taste the peanut sauce before drizzling and adjust the sweetness, saltiness, or heat to match your mood that day.
03 -
  • Roast the chickpeas on the top rack of your oven for maximum crispiness and better browning.
  • Use natural peanut butter without added sugar or oils, it emulsifies better and tastes cleaner in the sauce.
  • Julienne your carrots as thin as possible so they stay tender and do not overpower the other vegetables.
  • If you are sensitive to spice, start with half the sriracha and taste before adding more.
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