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Peanut Chickpea Protein Bowl Recipe

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★★★★★

4.7 from 102 reviews

This Peanut Chickpea Protein Bowl is a vibrant and wholesome plant-based meal packed with crispy roasted chickpeas, fresh vegetables, and a creamy, flavorful peanut sauce. Perfectly balanced with brown rice or quinoa, it offers a delicious combination of textures and tastes that make for a satisfying and nutritious lunch or dinner option.

Ingredients

Scale

Roasted Chickpeas

  • 2 cans chickpeas, drained and rinsed (15 oz each)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Grain and Vegetables

  • 2 cups cooked brown rice or quinoa
  • 1 cup shredded red cabbage
  • 1 cup julienned carrots
  • 1 cup sliced cucumber
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cooked and shelled edamame
  • 1/4 cup chopped fresh cilantro

Peanut Sauce

  • 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce or tamari (Use gluten-free soy sauce for gluten-free option.)
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha or chili sauce (Adjust for spice level.)
  • 1 clove garlic, finely minced
  • 2 to 4 tablespoons warm water (To thin the sauce.)

Toppings and Garnishes

  • 2 tablespoons roasted peanuts, roughly chopped (For topping.)
  • 1 tablespoon sesame seeds (For garnish.)
  • Lime wedges for serving

Instructions

  1. Preparation: Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper to prepare for roasting the chickpeas.
  2. Season Chickpeas: In a mixing bowl, combine the drained chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Ensure they are well coated for maximum flavor.
  3. Roast Chickpeas: Spread the seasoned chickpeas evenly on the prepared baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until they are golden brown and crispy.
  4. Prepare Peanut Sauce: While the chickpeas roast, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sriracha, minced garlic, and 2 tablespoons of warm water in a bowl. Add more water gradually until the sauce is smooth and pourable.
  5. Cook Grains and Prep Veggies: Cook brown rice or quinoa according to package instructions if not done already. Prepare the vegetables by shredding the red cabbage, julienning the carrots, slicing cucumbers, halving cherry tomatoes, and ensuring edamame is cooked and shelled.
  6. Assemble Bowls: Divide the cooked grains evenly among four bowls. Top each bowl with roasted chickpeas, red cabbage, carrots, cucumber, cherry tomatoes, edamame, and fresh cilantro.
  7. Dress and Garnish: Generously drizzle the peanut sauce over each bowl. Sprinkle with chopped roasted peanuts and sesame seeds for texture and flavor. Serve with lime wedges on the side for an added citrusy brightness.

Notes

  • For a gluten-free meal, use tamari or gluten-free soy sauce in the peanut sauce.
  • Adjust the sriracha quantity to your preferred spice tolerance.
  • Use honey instead of maple syrup for a different sweetness profile, or vegan alternatives for strict vegan diets.
  • The roasted chickpeas can be made in advance and stored in an airtight container for up to 3 days.
  • Swap edamame with cooked green peas or skip for nut-free versions.

Keywords: peanut chickpea bowl, roasted chickpeas recipe, plant-based protein bowl, healthy vegetarian bowl, peanut sauce recipe, roasted chickpeas snacks

Find it online: https://cheflenacooks.com/peanut-chickpea-protein-bowl-recipe/