Peanut Chickpea Protein Bowl (Printable)

Protein-rich bowl with roasted chickpeas, fresh vegetables, and creamy peanut sauce wrapped in wholesome grains.

# What You’ll 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 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 halved cherry tomatoes
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

→ Toppings

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

# How To Make It:

01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - Toss chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 20 to 25 minutes, shaking halfway through, until golden and crispy.
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 the sauce reaches a smooth, pourable consistency.
04 - Cook rice or quinoa according to package instructions if needed. Wash and arrange all vegetables in their prepared forms on a cutting board.
05 - Divide cooked rice or quinoa evenly among 4 bowls. Layer with roasted chickpeas, red cabbage, carrots, cucumber, tomatoes, edamame, and fresh cilantro.
06 - Drizzle peanut sauce generously over each bowl. Sprinkle with chopped roasted peanuts and sesame seeds. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • It's the kind of bowl that fills you up without the afternoon energy crash, thanks to the protein from chickpeas and peanut butter working in perfect harmony.
  • You can prep everything while the chickpeas roast, so there's almost no scrambling at the end, just assembly and drizzling.
02 -
  • Don't skip shaking the chickpeas halfway through roasting; it's the difference between golden and uneven, between crispy and steamed.
  • The peanut sauce thickens as it sits, so make it a little looser than you think you want it and taste it before serving—you can always add more water but you can't take it out.
03 -
  • Make the peanut sauce in a mason jar so you can shake it vigorously and store any leftovers for drizzling over other meals throughout the week.
  • Pat your chickpeas completely dry after draining and rinsing them; even a little excess moisture keeps them from crisping properly in the oven.
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