Peanut Chickpea Protein Bowl (Printable)

Protein-packed vegetarian bowl with roasted spiced chickpeas, fresh vegetables, grains, and velvety peanut sauce.

# 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 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
17 - 1 tablespoon maple syrup or honey
18 - 1 tablespoon rice vinegar
19 - 1 teaspoon sriracha or chili sauce
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

# Method:

01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine drained chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Distribute evenly across the 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, minced garlic, and 2 tablespoons warm water. Gradually add additional water until achieving a smooth, pourable consistency.
04 - Cook rice or quinoa according to package directions if not already prepared. Wash, slice, and arrange all fresh vegetables on a cutting board.
05 - Divide cooked grain equally among 4 serving bowls. Arrange roasted chickpeas, red cabbage, carrots, cucumber, tomatoes, edamame, and cilantro as toppings on each bowl.
06 - Drizzle peanut sauce generously over each bowl. Top with chopped roasted peanuts and sesame seeds. Serve with lime wedges.

# Expert Advice:

01 -
  • It delivers serious protein and flavor without meat, dairy, or any guilt whatsoever.
  • Everything roasts or chops while you catch your breath, then assembles in minutes.
  • The peanut sauce tastes like the kind of thing you'd order out, but you made it in a bowl with a whisk.
  • Leftovers actually improve overnight as the flavors soak into the grains and veggies.
02 -
  • Don't skip shaking the chickpeas halfway through roasting or they'll brown unevenly and some will stay soft.
  • The peanut sauce thickens as it sits, so keep a little warm water nearby to loosen it up before serving.
  • If your chickpeas aren't crisping, make sure they're completely dry after rinsing and spread them out without crowding.
03 -
  • Make a double batch of the peanut sauce and keep it in the fridge for salads, noodles, or dipping spring rolls all week.
  • If you want extra crispy chickpeas, pat them completely dry with a towel after rinsing and let them air dry for a few minutes before tossing with oil.
  • Taste the peanut sauce before drizzling and adjust the sweetness, salt, or heat to match exactly what you're craving that day.
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