Peanut Chickpea Protein Bowl (Printable Version)

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

# List of Ingredients:

→ 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 fresh cilantro, chopped

→ 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 degrees Fahrenheit. 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 baking sheet and roast for 20 to 25 minutes, shaking halfway through, until 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. Add additional water gradually until sauce reaches smooth, pourable consistency.
04 - Cook rice or quinoa according to package instructions if not already prepared. Slice and arrange all fresh vegetables on a cutting board.
05 - Divide cooked rice or quinoa evenly among 4 serving bowls. Layer with roasted chickpeas, red cabbage, carrots, cucumber, tomatoes, edamame, and cilantro.
06 - Drizzle peanut sauce generously over each bowl. Top with chopped roasted peanuts and sesame seeds. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • It actually fills you up: The protein from chickpeas and peanut butter keeps you satisfied for hours, not just until your next snack.
  • You can prep it while your oven does the work: Those 20 minutes of roasting time are perfect for chopping vegetables and whisking sauce without stress.
  • It tastes indulgent but leaves you feeling great: Creamy, savory, and genuinely nourishing all at once.
02 -
  • Shake those chickpeas halfway through roasting: It's the difference between some crispy and some soft—they need to move around for even browning.
  • Don't skip the water-thinning step with the sauce: Warm water actually whisks in and creates a silky sauce, while cold water just clumps everything together.
03 -
  • Toast your peanuts right before serving: A quick 30 seconds in a dry pan over medium heat wakes them up and makes them taste fresher and crunchier.
  • Use tamari instead of soy sauce if anyone at your table needs gluten-free: It tastes just as good and nobody will notice the swap.
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