Peanut Chickpea Protein Bowl (Print View)

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

# Ingredient List:

→ 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 and 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. Line a baking sheet with parchment paper.
02 - Toss 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, shaking halfway through, until golden and crisp.
03 - Whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sriracha, minced garlic, and 2 tablespoons warm water. Add additional water as needed until smooth and pourable.
04 - Cook rice or quinoa according to package instructions if needed. Prepare vegetables by slicing and arranging as specified.
05 - Divide cooked rice or quinoa among 4 bowls. Top with roasted chickpeas, red cabbage, carrots, cucumber, cherry tomatoes, edamame, and fresh cilantro.
06 - Drizzle peanut sauce generously over each bowl. Sprinkle with chopped roasted peanuts and sesame seeds. Serve with lime wedges.

# Expert Tips:

01 -
  • Those crispy roasted chickpeas give you the crunch and protein punch that actually keeps you satisfied until dinner.
  • The peanut sauce is so good you'll want to drizzle it on everything, and it comes together in the time it takes your oven to preheat.
  • It's endlessly customizable, so you can throw in whatever vegetables you have on hand without thinking twice.
02 -
  • Don't skip shaking the chickpeas halfway through roasting, because the bottom layer will steam instead of crisp and you'll lose the whole texture you're after.
  • Make your peanut sauce while the chickpeas roast so you're not standing there whisking frantically at the end, and always start with less water because you can add more but you can't take it out.
03 -
  • Buy peanut butter with just two ingredients—peanuts and salt—because the whipping creamy kind whisks into sauce easier than the natural separated kind, and you'll notice the difference in texture.
  • Taste your peanut sauce before you assemble the bowls, because you might want more sriracha or an extra squeeze of lime juice depending on your mood that day.
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