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Peanut Chickpea Protein Bowl Recipe

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★★★★★

4.9 from 73 reviews

This Peanut Chickpea Protein Bowl is a vibrant, wholesome meal packed with plant-based protein and fresh vegetables. Crispy roasted chickpeas seasoned with smoked paprika and cumin are paired with a creamy, tangy peanut sauce, served over a bed of brown rice or quinoa. Garnished with crunchy roasted peanuts, sesame seeds, and fresh cilantro, this dish is perfect for a nutritious lunch or dinner that is both filling and full of flavor.

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 Base

  • 2 cups cooked brown rice or quinoa

Fresh Vegetables

  • 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 Garnish

  • 2 tablespoons roasted peanuts, roughly chopped
  • 1 tablespoon sesame seeds
  • Lime wedges for serving

Instructions

  1. Preparation: Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Season Chickpeas: In a mixing bowl, toss the drained and rinsed chickpeas with olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper until evenly coated.
  3. Roast Chickpeas: Spread the seasoned chickpeas evenly on the prepared baking sheet and roast in the oven for 20 to 25 minutes, stirring halfway through, until the chickpeas are golden and crispy.
  4. Make Peanut Sauce: While the chickpeas roast, combine peanut butter, soy sauce or tamari, maple syrup or honey, rice vinegar, sriracha, minced garlic, and 2 tablespoons of warm water in a bowl. Whisk well and add more water if necessary to reach a smooth, pourable consistency.
  5. Prepare Grain and Vegetables: Cook brown rice or quinoa according to package instructions if not already cooked. Meanwhile, wash and prep all fresh vegetables: shred the red cabbage, julienne the carrots, slice the cucumber, halve the cherry tomatoes, and prepare the edamame and cilantro.
  6. Assemble Bowls: Divide the cooked grain among four serving bowls. Top each bowl with the roasted chickpeas, shredded red cabbage, julienned carrots, sliced cucumber, cherry tomatoes, cooked edamame, and chopped cilantro.
  7. Serve: Drizzle each bowl generously with the prepared peanut sauce. Finish by sprinkling chopped roasted peanuts and sesame seeds on top and serve with lime wedges on the side for squeezing over the bowl.

Notes

  • For a gluten-free option, use tamari or gluten-free soy sauce in the peanut sauce.
  • Adjust the amount of sriracha or chili sauce to control the spice level to your preference.
  • Roast the chickpeas until very crispy to add great texture to the bowl.
  • Substitute peanut butter with almond butter if allergic to peanuts.
  • This recipe can be made vegan by using maple syrup instead of honey.
  • Leftover peanut sauce can be stored in the refrigerator for up to 5 days.

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

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