Peanut Chickpea Protein Bowl (Print Version)

Protein-packed vegetarian bowl with roasted chickpeas, crisp vegetables, and creamy peanut sauce perfect for nourishing meals.

# Ingredient List:

→ 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 or tamari
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:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Spread evenly on prepared 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 as needed until sauce reaches smooth, pourable consistency.
04 - Cook brown rice or quinoa according to package directions if needed. Slice and arrange all vegetables on a cutting board for assembly.
05 - Divide cooked rice or quinoa among 4 serving bowls. Top each with roasted chickpeas, red cabbage, carrots, cucumber, tomatoes, edamame, and cilantro.
06 - Drizzle peanut sauce generously over each bowl. Sprinkle with chopped peanuts and sesame seeds. Serve with lime wedges.

# Expert Advice:

01 -
  • The roasted chickpeas get crispy and golden, with a satisfying crunch that makes you feel like you're eating something decadent rather than virtuous.
  • That peanut sauce is genuinely addictive—creamy, tangy, and with just enough heat if you want it, so every bite feels restaurant-quality.
  • It's endlessly customizable depending on what's in your fridge, so it never feels boring even when you make it twice in one week.
02 -
  • If your chickpeas aren't fully dry before roasting, they'll steam instead of crisping up, so pat them well with a kitchen towel after rinsing—this tiny step makes the biggest difference.
  • The peanut sauce will thicken as it sits, so make it last and add your water gradually; you can always loosen it with a splash more warm water right before serving if it's gotten too thick.
03 -
  • If you make the sauce and it's too thick, resist the urge to add more peanut butter—just loosen it with a teaspoon of warm water at a time until it's silky and pourable.
  • Toast your own peanuts from raw if you can; they taste infinitely better than pre-roasted and only take about five minutes in a dry skillet over medium heat, stirring constantly until fragrant.
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